Unfortunately, my son went out and took the camera with him, so I didn't get any finished pics.
But, they were tasty. Just short of fall of the bone tender
I used plain Bullseye sauce on one rack, and made up a batch of Forty Creek sauce for the other rack.
Forty Creek is a locally made brand of Canadian rye whisky, and I used it in place of JD in a sauce recipe I found on this forum. I also replaced the regular sugar with maple sugar.