Everybody has their own thing, how do you do it?

Temp, rub used, wood, wet or dry, how long, foil or no foil?

Baby backs 2-2-1

2 Hrs @ 225 Unwrapped

2 Hrs @ 250 Wrapped

1 Hr@ 250 Unwrapped and basted with a mixture of apricott jam, brown sugar, and Southern Comfort. Don't measure anything, just SWAG.

Spare ribs. Coat with mustard, rub and set overnight. 225 deg until the meat pulls back from the bone. No wrap ever.

3-2-1 with a heavy rub, wrap with some butter, then sauce to tighten up

Rub, I do salt, pepper, cayenne, paprika, garlic powder and brown sugar. For a Texas slant use chili power and less brown sugar or none. Go by taste and can make a lot so you have more for next time. I do put mustard on first but not required. Put your rub in a shaker to distribute, don't molest it with your hands. It just sticks and clumps everywhere if you do. 2-2-1 works good on baby backs. St. Louis 3-2-1. Spray with apple cider every once in a while or not but it feels good and makes you look professional.

Do yours stay moist and tender, or do they dry out a little?

I spritz them once an hour with apple juice/apple cider. Plenty moist with a slight tug.

Baby Backs with Angelo's rub on the smoker @ 225# for 3hours and finish in the oven covered at 220# for 2 more hours. I know It's cheating but mighty fine eating.

Google it and you will see a lot of ways

The most common is prob 321

Doesn’t work for me

211 does, I cook a little hotter than the 321 needs

265° For 4 hours, good ribs

Spritz with apple juice maybe twice

I prefer a thin sauce the last 45 min

Rub with mustard, a little Tony’s and brown sugar. Back in the fridge overnight then 5 hrs at about 230. Never had a complaint.

Spare ribs are what I cook. I rub them well with my own rub, nothing fancy, just salt, pepper, paprika, a little brown sugar and maybe a few other random spices I may throw in. I cook them un covered around five hours between 225 and 250 degrees. I like to remove them from the cooker when the bone is showing some, and you can twist it a little in the meat. When sliced and bitten into, it is tender and pulls cleanly off the bone, but does not fall off.

Like to glaze mine and put them on the gas or charcoal grill for a few minutes to finish.

oven, finish on smoker....

I like to cook at 250° for up to 3 hours, it all depends when the bones begin to show, wrap in butcher paper for maybe an hour. I am a little resistance from pulling off the bone. To me if you can pull the bone out with ease they are overdone, to each his own.