That's it. I'm making ribs this weekend.
You guys are making me hungry. When I smoke ribs I go 180 degrees 45 to 55 minutes per pound. For the first 2 hours they go right on the rack in the smoker. The next 1-1/2 hour they go in foil with apple juice and apple vinegar. Then they are put back on the rack for the duration. If I am using a sauce I slather it on for the last 1/2 hour. My sauce of choice is Grandma Coyote's spicy sauce. It's made right here in Tucson and has won many competitions. My 2nd choice is Sweet baby Rays. That's good stuff as well. Slow and low that is the tempo
Now if we all could just get together in one place and drop a pig in a pit.