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<blockquote data-quote="Lou63" data-source="post: 30170" data-attributes="member: 207">I dont do baby backs&nbsp; so not sure if I will be much help. I do the full sparerib, more fat more flavor. Electric smoker and I use either apple or hickory wood, my own dry rub, I set the smoker at about 200 to 210 degrees and know I don't need to check it for about 2 3/4 hours and they are actually usually done at 3 or 3 1/4 hours.&nbsp; my dry rub I use is the following no exact measuring just by sight and taste.about 1/2 of the batch is the cheap cajun spice mix from the dollar store or wally worldcumin to tastegarlic powder to tasteonion powder to tastemontreal steak seasoning&nbsp; to taste/sightbit of oreganoblack pepperred pepperif I have any dried ground jalapeno&nbsp; ( I dehydrate the peppers then run them through the blender to grind them)what ever else in the spice cabinet that looks good at the time I am mixing up a batch. [ATTACH]745[/ATTACH]</blockquote>

[QUOTE="Lou63, post: 30170, member: 207"] I dont do baby backs so not sure if I will be much help. I do the full sparerib, more fat more flavor. Electric smoker and I use either apple or hickory wood, my own dry rub, I set the smoker at about 200 to 210 degrees and know I don't need to check it for about 2 3/4 hours and they are actually usually done at 3 or 3 1/4 hours. my dry rub I use is the following no exact measuring just by sight and taste. about 1/2 of the batch is the cheap cajun spice mix from the dollar store or wally world cumin to taste garlic powder to taste onion powder to taste montreal steak seasoning to taste/sight bit of oregano black pepper red pepper if I have any dried ground jalapeno ( I dehydrate the peppers then run them through the blender to grind them) what ever else in the spice cabinet that looks good at the time I am mixing up a batch. [ATTACH=CONFIG]745._xfImport[/ATTACH] [/QUOTE]

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