Our local grocery ran Baby Backs on sale for $2.79 a pound so Susie picked up a couple slabs. I usually do Spare Ribs, St. Louis cuts, so this is something I had not done in 15 years.
I smeared them with ballpark mustard and applied my rub. They got three hours of hickory smoke at 225F. This is where I took them off:
I dressed the meat side with a coating of honey and Turbanado sugar and wrapped tightly in foil. Back on the smoker for one more hour at 225F.
I unwrapped them and glazed with my BBQ Sauce. I took out the saucer that is between the charcoal and grate in my Grill Dome, so I could give the ribs some direct heat.
About 20 minutes later they got like this:
A few more minutes might have given them a better bark, but that did not happen. A few minutes later, one slab was history.