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Everyone really liked them only 6 pieces left over at 3AM Happy New Year

Out of smoker after 4.5 hours (Pics are all naked) and into oven (250) with straight apple juice on naked and Apple juice/Sweet Baby Rays on 2 tubs.

Great thought Bear the bottom rack is so close to the heat source I will do that

Great CarolinaDoug, the last ones I did were not "fall of the bone" as I went to 165 then pulled them they were like 1 tug bite I must try the 3-2-1 method Got any Pics

Loaded and ready to smoke!

Thanks Al, I hope so, Smoker warming up now I will post photos of finished product

I use a MBE 40 with water pan 225 degrees for 4 hours then last hour in foil. No sauce until in foil

All ready to go in the morning 25 pounds of pork country ribs, MBE 40 smoker going to use apple chips with a last hour of cherry wood chips. Used mustard base with smoky paprika, pink Himalayan salt, Bourbon infused brown sugar mixed into a bowl of Stubb's  pork spice rub Overnight in fridge...