In addition to the barbeque sauce recipe, Chris found a rib rub recipe that we used. It’s a sugar-based rub, and provided a nice sweet to spicy balance to the pork flavor. The original recipe can be found here.
2 cups brown sugar
1/2 cup dry mustard
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
2 teaspoons freshly ground black pepper
Mix sugar and spices together. Spread a thin coating of mustard on the ribs (we use St. Louis style ribs), and then pat the rub onto the ribs and stash in the fridge for up to overnight.
We smoked these around 225 for about 4 hours, wrapping the ribs in cheesecloth for the first 3 hours, and the results were quite good.