[dar512]

I made my best ribs ever, this weekend. I've been experimenting.

I coated the ribs with prepared mustard, then coated with a variation on Paul Kirk's sweet pork rub. I smoked it at 225F using one chunk of hickory, three of oak and 5 or 6 of cherry (not all at once, of course).

I also made up a new sweet sauce that everyone seemed to like real well.

Sorry no pictures. It got eaten too quickly.