6 racks of BB going in the smoker. Lunch time treat for my team later this week.
Light dusting of Salt Licks' dry rub, sitting over night. Added a little Big Butt Pig Pollen about 2 hours ago while letting the ribs come up to temp. Using my Big Kahuna cold smoker to add some additional smoke for the first hour or two.
Hoping they turn out good - office bragging rights on the line