Well, Sunday I did 2 racks of spare ribs. One w/foil and one w/out. No pics, but I will tell what I did learn, good and bad. BAD: Heinz 57 wasn't a hit, as far as a slather to hold the rub. BAD: Don't over due the rub! Too much of a good thing can be bad. GOOD: Put your rub on the ribs, then put in a pan of apple juice for a few hrs. Then before going to smoker add some rub again. CREDIT TO MSMITH, thanks Marvin! GOOD: 3-2-1 method, but must be watched to know when to go from step to step. GOOD: This is stick'n my neck out, but what the heck! Throw the ribs on, baste w/apple juice & h2o & captain morgan(or not, I don't know about the capt. anymore).......(and yes, take off membrane on all ribs!). Then when the ribs start to pull from the bone about 1/4", stick a temp prob in the meatiest/thickest part (between the bone) and keep basting. At about 165-170*, pull the ribs off the smoker, wrap in foil, cover in towel, and let rest for 1/2hr. These ribs came out tender and juicy, and we actually liked them better than any 321 ribs I've done(not many done "great"). OK, now let me have it! It seams "taboo" to not use 321, but I may never use foil for ribs again. Maybe it was the ribs, maybe it was the moon & stars, but if your in a testing mood, give it a try. Many different ways to go from here. Some of my ideas: Add the rub AFTER, they are done, just before going to foil for rest. Add the bbq sauce after done before going to foil and rest. Have your Mama slap YOU after you have good ribs. Just what I learned, thought I'd share.