So, first time I've smoked ribs...and second time for wings.
Rub of sugar, salt, onion, garlic, and chili powders, and paprika. Yellow mustard as a binder and coated with rub. Chilled for 1 hour and ran my Char-Griller Outlaw to 275. Ribs are going on for 2 hours of smoke. They will be pulled and wrapped with brown sugar and honey, 2 hours of foil or until done.
Melted a stick of salted butter and added honey. Heated until combined and then removed from heat. Did not want sugars to caramelize. Chilled for 10 mins and then injected drumettes and flats with honey butter. Placed in pan and coated with honey butter. Dusted with paprika. Those will go on at 275 for 2.5 hours. Pulled and then cooked on open heat to finish.