Baby backs today!

[es1025]

Ok, firing up the ole #3 after a two week hiatus, vacation at the beach and weekend parties.
Three racks of babies currently sitting in the fridge with my version of a sweet and spicy rub. (Smells real good), first time letting marinate over night.   
Smoker all prepared, 4 oz of cherry wood. 225 ish for 2-2.5 hours and foil for another two hours.  Foiling with apple juice and blue agave.

The smoke light will be on at high noon.

Hopefully I can figure out how to post some pictures.

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[Muttley]

Ok, firing up the ole #3 after a two week hiatus, vacation at the beach and weekend parties.
Three racks of babies currently sitting in the fridge with my version of a sweet and spicy rub. (Smells real good), first time letting marinate over night.   
Smoker all prepared, 4 oz of cherry wood. 225 ish for 2-2.5 hours and foil for another two hours.  Foiling with apple juice and blue agave.

The smoke light will be on at high noon.

Hopefully I can figure out how to post some pictures.

Ed, I use Photobucket to host my pictures.  When you upload them, you get a link you can then cut and paste right into your posts.  It's pretty easy...and we'll be waiting for pics of the baby backs! 

[UWFSAE]

x2 what Mutt said.

If you want to go old school, you can download the pics to your computer, resize them (either reducing the size, significant cropping if appropriate, or resampling to between 72-150dpi) and upload them as attachments.  MS PhotoPaint does the trick if you don't have Photoshop or other editing program.

[es1025]

The ribs turned out very good (literally fell off the bone).  2.5 hours uncovered and 2 hours covered (around 240 ish, will take off at 4 hour mark next time). I have a mac and cant figure out how to reduce the size of the pictures.  I'll ask my techno buddy how to do that.

Anyone have a rub the does not included any chili powder or cayenne? Got some bad heartburn.

[UWFSAE]

Ed, have you considered a Texas Hill Country style of rub (salt, pepper, a little cayenne)?  It's plain but good meat and a good sauce will do the trick.

If you're wanting an easy dry rub, here's the non-spicy rub I use for my godkids who lack the palate for that chile flavor; it's not bland but I just tend to like a little more "oomph" to my cooks:

1/3 cup sweet paprika
1/4 cup brown sugar
3 tbsp dry mustard
3 tbsp onion powder
3 tbsp garlic powder
2 tbsp dry Mexican oregano
1 tbsp ground black pepper
1 tbsp white pepper
2 tsp Lawry's Seasoning Salt

[es1025]

Thanks Joe.. I think my issue could be the smoked paprika as well.
I will be firing up the smoker later this week and using the new rub.

[es1025]

Joe

I created a rub based on your advice.

4 TBS Brown sugar dark
1 TBS paprika (not smoked)
1 TBS onion powder
1 TBS garlic powder
1 TBS black pepper
1 TBS kosher salt
1 TBS basil

Going to either smoke a butt or ribs on the weekend. This is what I had in the cabinet.  May add some dry mustard to the party.

[DivotMaker]

Ed - my advice:  Prilosec and go for the spicy rubs.     Works for me every time!  lol.  Sounds like a good mild rub, though.  Ever tried McCormick's smokehouse pepper?  I just got some, and it's pretty good.