We have a potluck at work tomorrow Looking to smoke a bunch of ribs.. What do yall to to yours?

Pork ribs get s dry rub.

I start with a cup of brown sugar then add to it in tablespoon amounts:

-salt
-black pepper
-garlic powder

If you like heat a 1/2 tablespoon of red pepper.

I always do baby backs.

Take off the membrane, rub on yellow mustard, and season them up how you like them. Recipe above looks pretty good.

Smoke them indirect of course at 225. Every hour baste them with something. Some people like BBQ sause, I like a mixture of apple juice, apple cidar vinegar, and beer.

After 3 hours, put them in foil with more of your sop/sauce and wrap them tight. Cook for 2 more hours.

I would usually do 2 unwrapped, 2 wrapped, and one more unwrapped, but 3 and 2 will work better for you if you're not serving them immediately.

Gumbeaux, what kind of mustard you like using? I have been wanting to try it and just never have any.

You use just regular frenches or something like gray poop on?

Just Frenches or the generic version. It doesn't add any taste. It gives the seasoning something to stick to and helps create a little bark on the edges of the meat.

I think it also helps keep a little moisture on the meat. 5 hours is a long time to cook something as thin as baby backs.

What we do is rub them down, smoke for an hour or so on an offset smoker,(New Braunfels) then put some brown sugar on them and transfer them to foil containers, wrap with foil, put them in the oven on 250 for about 2 hrs. or until the fat is rendered and the meat pulls away from the bone. In a bowl add Honey, Chipotle peppers in adobo sauce and mix well. Brush this on the finished ribs. This is a spicy version. the smokiness from the Chipotles with Honey is AWESOME!