Just a short Q-view of a small rib smoke this weekend. St. Louis style rubbed with an eastern carolina rub wrapped for 6 hours, then sprinkled with dark brown sugar. Used the 3-2-1 method while spritzing with Caption Morgans and apple juice. No sauce on the ribs. As always, Dutch's "wicked" baked beans were requested. The wife made her "sour" slaw and a fresh peach cobbler to complete the meal. Didn't get a chance to take a pic of the plated product.
Brown sugar is melting nicely
Ready to come of the smoker