Ok, these are going to be great.
Based on the past 3 times I've smoked them and the great advice I've received here, this is my plan.
I promise, I'll post photos later today.
Pulled off the membrane.
Rub French's mustard on the meat side.
Rub McCormick's dry rub - it was my favorite before anyone suggested it here.
So, on the smoker at 225 for 2 hours.
Then into the foil pans, 8 ounces of apple juice in the pan, top sealed with foil, and back on smoker at 225 for 2 hours.
Finally, take out of foil - I'm really hoping the bones are sticking out of the meat and they are fall of the bone juicy at this point.
Back on the smoker grid at 225, slopping BBQ sauce on them for an additional hour.
Total time, 5 hours.
How does that sound?
Only question I have is, why does everyone use the mustard? Is it for flavor, or to keep the rub sticking?
I'm wondering if there's some secret reason. :)
See you back here later today.