I use the Southern Succor rub that I make (you can find the recipe on line) I let the ribs rest for several hours with the rub on. I do a modified 3-2-1 method with a reverse sear at the end. I set my smoker at 250 degrees and put the ribs in bone side down. I check them at 2 hours, and decide how much longer they need to go. This could be 30 minutes to an hour. When the look right, I pull them off and wrap them in a double layer foil. I put down a layer of butter, brown sugar, honey, and tiger sauce, put the ribs in bone side up, and then repeat the mixture on the other side. Back in the smoker for 2 hours. pull a couple of racks of ribs, and do a tooth pick test. The tooth pick should go through the ribs like it was warm butter. Fire up my grill to get it HOT. Open the foil, and brush the ribs with the sauce in the package, and sear them on the grill. These are not competition ribs but fall off the bone goodness.