Saturday I made what have been the best ribs I've done thus far, and of course its the one time I didn't take pics throughout the cook.
Slather of yellow mustard and Central Barbecue Rub. 3.5 hours of apple wood smoke at 225, 1.75 hours foiled with more rub, Tiger Sauce, apple juice and ACV and then about an hour on the Weber with indirect charcoal and painted with my modified Carolina Sauce. (Had the smoker full of yardbirds at this point)
Perfect bite and tug, tender but not falling apart. Clean bones. The in-laws were all over and they were thoroughly impressed.
Only picture I snapped