Nice simple approach. I did use mustard. "Oh the humility".
Spread it evenly then applied Rib Tickler Rub liberally about an hour before the ribs went into the smoker. When the smoker was at temp and smoking nicely, I threw in the ribs. Smoker at 250* with 2 golfball size chunks of red oak. Let it rip for 3.5 hrs then checked them with a toothpick. Perfect. Pulled them out and glazed them with 4 parts Kinder's Hot BBQ Sauce (not very), 1 part honey, and several dashes of Tiger Sauce. No foil. Back into the smoker for 20 minutes to set the glaze.
Smelled great. Tasted great. Pulled clean. Tender. Flavorful. Leftovers tonight.
Thanks to Smokin, RibDog, Tom, Cal, Max, Padre (I had not tried Rib Tickler Rub until The Exchange) and all other contributors for helping me along the way. May not win a contest, may not successfully run a restaurant or cater, but I'm becoming a darn good backyard cook.
No one will ever know how they contribute when they post...whether a question, a recipe, a technique, an experience, their Q results...but somewhere along the way, some one has benefitted or gained from you posting. So keep those cards and letters coming and happy Qing to you.
