The meat: Saint Louis style pork ribs, cut extra meaty (thick on top)
The challenge: My wife likes them with BBQ Sauce, I like them with Rub (and maybe some finishing sauce)
The setup: One rack marinated overnight in "Rib Tickler" sauce, with sweet baby rays sauce put on after marinate.
Second rack with home-made classic rub.
Both racks marinated overnight in the fridge while vacuum packed in foodsaver bags.
Both will be cooked in a Masterbuilt Electric Smoker (MES) 40 inch 4 rack windowless model.
Smoke will be Hickory, courtesy of an A-Maze-N Pellet (AMNP) tray.
The method, classic 3-2-1, due to the thickness of the cut.