Not say'n these rubs are great, but after using all manner of rub recipes and marinades, I just use Tones restaurant black pepper (coarse ground black pepper) and salt.We used to baste with a mixture of bacon grease and vinegar while using hi heat charcoal smoker. Since my husband passed I just use my "old smokey" electric smoker,no fuss no muss, and it's flat top is "sealed", decreases smoking time and no need to baste. I put a 3 and1/2 -4 pound slab of baby backs on and if I don't watch out it'll cook off the bone. Smokey delicious after about two hours. In fact I have to cheat and look to take off the "little" ones first! I section them in a rib rack. "If your look'n it's not cook'n" isn't that critical here, especially when ambient temps are between 80-100. Oh yes it holds temp in the winter,just adjust the cooking time a little. Then I enjoy with my "famous" vinegar based brown To quote Homer Simpson, mmmmm! :biggrin2:
