Just figured I'd post this since I get asked on occasion...
A good place to acquire baby back ribs is Sam's. They come in packs of three. Buy as many as your pit will hold and then some. Friends, bosses, co-workers will love you for leftovers.
After taking the membrane off the underside (work from middle with flat head screwdrivers), we coat top with French's mustard and blot into meat with paper towel. Mustard acts as a conduit for the rub to penetrate meat and is burned off in cooking. We use a varitey of rubs from Salt Lick, Earl Campbell to Barnacle Dust (a TBH product by Barnacle Bill). Honestly, IMO the rub is not as important as slow cooking (beware overly salty rubs as they dry) with occasional hickory or pecan tossed in the firebox on a mature bed of coal. We soaked hickory chunks this go round (pictured) but next time we might not... the rules are not strict.
You are taking chances with mesquite (green mesquite can creosote your pit). Save that for grilling unless you seek thrill.
We try and smoke them at 225 (not over 250) for "as long as it takes". Usually after 4 hours we wrap in foil till they pull off the bone better. If you can give yourself plenty of time, you will smoke a better rib (can't rush them like Farmdog does). Always seems like the last ribs that come off the pit are the best...
Sometimes we add a light coat of brown sugar right at the end for a tad sweeter rib.
Sometimes we mix one part honey with two parts KC Masterpiece and add at the very end for a "sticky BBQ style rib".
We have changed our recipe many times (par boiled, honey vs brown sugar, finish in oven to melt off bone, etc) but this method is pretty simple and is a crowd pleaser.
good luck!
Middleton or team rib...
Please add to this if I left something out. Gracias
If you need a guy to monitor your pit while you get your drink on, I would suggest Dave Inbody or GJ Hafernik. They have skins on the wall.
A good place to acquire baby back ribs is Sam's. They come in packs of three. Buy as many as your pit will hold and then some. Friends, bosses, co-workers will love you for leftovers.
After taking the membrane off the underside (work from middle with flat head screwdrivers), we coat top with French's mustard and blot into meat with paper towel. Mustard acts as a conduit for the rub to penetrate meat and is burned off in cooking. We use a varitey of rubs from Salt Lick, Earl Campbell to Barnacle Dust (a TBH product by Barnacle Bill). Honestly, IMO the rub is not as important as slow cooking (beware overly salty rubs as they dry) with occasional hickory or pecan tossed in the firebox on a mature bed of coal. We soaked hickory chunks this go round (pictured) but next time we might not... the rules are not strict.
You are taking chances with mesquite (green mesquite can creosote your pit). Save that for grilling unless you seek thrill.
We try and smoke them at 225 (not over 250) for "as long as it takes". Usually after 4 hours we wrap in foil till they pull off the bone better. If you can give yourself plenty of time, you will smoke a better rib (can't rush them like Farmdog does). Always seems like the last ribs that come off the pit are the best...
Sometimes we add a light coat of brown sugar right at the end for a tad sweeter rib.
Sometimes we mix one part honey with two parts KC Masterpiece and add at the very end for a "sticky BBQ style rib".
We have changed our recipe many times (par boiled, honey vs brown sugar, finish in oven to melt off bone, etc) but this method is pretty simple and is a crowd pleaser.
good luck!
Middleton or team rib...
Please add to this if I left something out. Gracias
If you need a guy to monitor your pit while you get your drink on, I would suggest Dave Inbody or GJ Hafernik. They have skins on the wall.
. I missed it at Nanza again! 
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