It's supposed to rain pretty much off and on all day, with possible thundershowers. The festivities go on regardless! After this post, I will begin the pork baby back ribs (15lbs of them!).
My method today because of weather will change from the norm in only one way-they will be done in the oven rather than in the smoker. First, I strip the membrane off the backside of each rack of ribs(6). Next they will be slathered in a mustard sauce(they won't taste mustardy at all, it actually tenderizes them) then sprinkled with the dry rub mixture. Dry rub? A blend of sugar, salt, garlic powder, onion powder, paprika, thyme, rosemary, and chili powder. This will be allowed to rest for about 3 hrs, then into a 250F oven for 3-1/2 hrs, basting with wet sop(dry rub mixed with water, vinegar and olive oil) every 40 minutes. They will then be cut into invidual rib portions and placed in a Nesco roaster, covered in finishing sauce(bbq sauce) and covered with aluminum foil. When we get to the party, we plug them back in for 1- 1-1/2 hrs on 200F, until quite tender! Now you know all my pork rib secrets, enjoy your 4th!