Cut and rubbed two racks of ribs last night with A homemade Pigs Worst Nightmare rub. Saran wrapped and sat in the fridge all night. Put the ribs and skirt meat on the smoker. Ribs will be for dinner tonight and the skirt meat will be for a future chili. The root beer glaze is as follows and reduced on the stove. 1 cup room temp root beer 1/2 cup brown sugar 1/4 cup ketchup 1 tblspn Dijon mustard. I'm smoking them in my UDS at 250. My plan is to spritz with Apple Juice and Captn Morgans after two hours. I'm not going to foil either.