LOL, PZ! I won't say I never cook some baby backs. Here's a pic of 1 of 2 "dry" BB's I did along with 66lb of butts for Thanksgiving back a couple of years ago, I think it was. The other rack was a bit bigger and was still in the smoker. Don't have a pic of it. They would have fallen apart if I tried to pick them up more on one end. This one almost did! Used 2 hands to get them out of the smoker. Besides the rub the night before, all they got was spritzing with Apple Juice + Bourbon (50/50) while smoking.
On the BRITU rub, last I heard that recipe was getting hard to find. Seems that some places where it was stored no longer exist. Below is the recipe so you won't have to try to find it. Notice that it has no Paprika as in most butt rubs, but does have the Cumin added. This version has my own notes added to the original.
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PORK RIB RUB - BRITU (a bit over 1.5 pts)
1 Cup Sugar, White
1 Cup Salt
1/2 Cup Brown Sugar (pourable)
5 Tbl + 1 Tsp Chile Powder
2 Tbl + 2 Tsp Cumin
4 Tsp MSG (Accent) (better with it, but can leave out if desired)
4 Tsp Cayenne Pepper
4 Tsp Black Pepper
4 Tsp Garlic Powder
4 Tsp Onion Powder
Make as many multiples of this recipe you might need. Any extra saves well
for doing things like country ribs in the oven, etc.
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Enjoy!!
Drip