225 degree Sunday afternoon smoke on some baby backs. I did 2-2.20-1 method using hickory ;). I rubbed the ribs down with oil, weber mesquite, garlic powder, and brown sugar. When I foiled the ribs covered them with a splash of apple juice, yellow mustard, and honey. The last 20 minutes I slathered them with yuengling porter BBQ sauce. I was cooking for 7 today and they said these were the best ribs they've ever had.
