Thought I'd try my hand at making some ribs today. Got three different racks on:
1. Sweet rub, wrapped with brown sugar, butter, and corn syrup
2. Salt lick dry rub, wrapped with sweet baby rays
3. Salt lick dry rub and sweet rub, wrapped with Rufus Teague bbq sauce

Got about an hour left before I pull them off so I'll post a pic of the final product then. Just wondering how the good ole boys of the OB like to do their ribs?

I was trying to get a rack on today, but ran out of time after the yard work got finished. I do a dry rub, with a good helping of paprika. My buddy is a rib guy, and he passed on the recipe.

RUB
1 1/2 cup paprika
3/4 cup sugar
4 tbs garlic powder
4 tbs onion powder
1 tbs salt
and a good helping of fresh ground pepper

Directly over the smoke, meaty side down for almost an hour, then 5 hrs indirect heat with meaty side up. A LIGHT brush of some BBQ sauce the last 30 min, and then they are done.

I find that I get a good pink smoke ring, and the meat holds on the bone well. The meat is tender and moist, but not mushy.
No foil & no sauce until the very end.

I cook them on my BGE indirect with an adjustable rig at 275 for around 2.5-3 hrs or until 195 internal temp. I typically do 2-3 each of 2 different styles. One is a dry rib with a rub that is 1/3 each sea salt, coarse black pepper, and Harley's all purpose rub. The other is usually a brown sugar, granulated sugar, cayenne, paprika, cumin, chile powder rub with some homemade BBQ sauce basted on towards the end of the cook.

Buc-ee's rub on top of a little mustard rubbed on the ribs. Smoke for about 3 hours then wrap in foil, pour a little beer in the bottom, and finish in foil (additional 1-2.5 hrs depending on type of ribs).

I love the OB because a post about smoking ribs is about, well, grilling---and isn't just pics of guys' pretty wives.

Sausage is off and the roommates didn't waste any time getting after it

On my offset, I dry rub and smoke for 3 hours.

Then wrap in foil and add a splash or two of citrus juice and leave wrapped for 2 to 3 hours at about 200 until the internal temp is right.

I just use sauce to pour on, on the plate if anyone wants sauce.

Season-all, sugar and cinnamon at 350ish for the first hour and a half-ish. Then baste top side with either home made BBQ sauce or a mix of Blacks and Victoria hot sauce every 15min through the 2-2 1/2hr mark. Rest. Eat.

Looks delicious can't wait to see the ribs

They are off and the votes are in favor of option #1 with brown sugar, butter, corn syrup, and sweet rub. Here's the final pics:

Ribs looked good until I saw the skinney armed hairy fat guys

Pretty sure they where happy with the cheese wiz sausage and now this is overload

Can't go wrong with that slovaceks jalapeo cheese sausage

What's up with those arms. Geez.