[mikejr]

Originally Posted by KenP

I've been working on my own rubs and sauces for a while now, but haven't nailed anything worth bottling.

I'll use Bone Suckin' rub or Szeged Rib Rub for guests until I get a really good rub I'm happy with that isn't a copy of someone elses. I picked up a large container of Lawry's Perfect Rib Rub a few weeks ago that's better than I thought it would be. It's hotter than the other two which are sweet. If you like ribs a little hotter still, you can use Montreal Steak Seasoning with a very generous amount of brown sugar mixed with it.

I use a couple of large hickory chunks mixed with the coals on a Weber Smokey Mountain with a full pan of water using the Minion Method and about a 2-2-1 (2 hours uncovered, 2 hours in foil with baste, 1 hour uncovered with sauce), finishing on a Weber Performer on super high heat for a minute or so on each side to set everything.

I don't like them falling off the bone and you actually get lower competition scores if they are. I prefer them to have a bite.

Try the bacon wrapped corn sometime. Last time I did it most folks weren't thrilled with the idea... Then they tasted it and WOW! You really don't even need butter!

Experimenting with three different rubs:

I"ve seen the Lawry's around but never tried it. I've been using Durkee chicken and rib rub. Its pretty good. I usually just smoke mine for about 5 hours uncovered. I've read about that 2/2/1 method but havent tried it yet.

I use a cheap Brinkman propane smoker and use a full pan of water, I usually put some hot sauce and maple syrup in the water pan also.

Mine dont fall off the bone either, i also prefer a bit of a gnaw to get them off the bone.

Are you using a propane smoker or wood/charcoal fired?