If you are using a prepackaged rub, watch the salt. A lot of the rubs you buy are so loaded with salt you can hardly use them. When I see a rub on the shelf that interests me, I first check the ingredients. If salt is the first ingredient, it stays on the shelf. 3-2-1 method works well. Keep it low and slow. For ribs, I like mad hunky general purpose rub, a generous amount of brown sugar, and a dusting of garlic powder. Use mustard to make your rub stick. Don't worry, you won't taste the mustard. Good luck! Mossy, let's hear you chime in.....