Here's a couple of pics of some ribs I cured and smoked the week after Thanksgiving (Got behind on my photo management). These were cured with a dry rub of salt, sugar, Tenderquick, paprika, chili powder, cumin, pepper, and maybe something else, don't remember. Held in a vacumned Foodsaver bag for about a week, then smoked for about 6 hours. Next time, less cure time and at least twice the smoke time. They were done, but not tender enough for my taste. Flavor was great, good smokey character, nice and juicy.