re: smokers and dry rub. How to? (Posted on 12/28/12 at 9:51 pm to GynoSandberg)
There are a lot of good rub recipes out there. Take a look at a few and then modify to your taste. For ribs I prefer a sweeter rub than pork butts or brisket, so I use different rubs for different cuts. However, most rubs out there are very similar - just don't get crazy with weird seasonings that take away from the meat. As far as rubbing them, I rinse well, take off membrane, dry with paper towels. I like to designate one pan for rubbing and apply a good amount. I kind of shake off any excess rub. Smoke time varies, but for baby backs you've really got to watch those guys because it's easy to cook them too long.
I usually cook my baby backs using the 2-2-1 method. I prefer the rub to be fairly spicy and when I wrap I sprinkle them with a little brown sugar and baste them with honey. I don't sauce them until hey have about 15 minutes left.