O.M.G.
BEST... RIBS... EVER,
My old smoker and was so small, that to cook a slab of ribs I had to cut them in half. Mainly did pork butts and chicken legs. I used two different rubs, one with my standard pork rub, and one with my chicken rub, which has no heat, only herbs and wine simmered to a thick paste. I used the classic 3-2-1 method at 225°. When it was time to foil, I didn't have any apple juice so I just threw in a little beer. LOL. once I uncovered, I glaze the slab with the pork rub with a mixture of honey and burbon. Mopped it probably four times.
Both slabs were great. Very juicie, great flavor, and extremely tender. Pitmaster Pro judges would say they were overcooked, but I don't care. I liked the unglazed paste rub best, but my wife and our guest liked the other better. Guess I'll keep doing two different kinds!