I have been tweaking my ribs for as long as I've made them looking to make something my wife and her family would enjoy but that I could somehow have a source of pride in.
These were a failure in that department. But were not bad overall. Mustard and Worcestershire sauce before a typical rib rub. Stubbs sweet and A1 2:1 for sauce. Smoked over peach wood @ 350 dome.
Comments were too smokey and too rub based.
I'm down to that I'm going to brine baby backs, cook them with no smoke wood, and add 4 applications of sweet baby rays. Oh, and no rub.. Maybe sweet paprika to help form a bark.