rib rub?

I reccomend that you only let rub stand on ribs from 30 miutes to 2 hours before you cook---but, that is just a personal preference and has nothing to do with the ?
Adding rub right before should help, but the initial coating should be sufficient. Just lay the rub on thicker the first time and that should be good.
Just curious.... are your ribs moist on the outside? If they are then you might have too much humidity in your smoker. I have a 250 and have some issues of that nature. Opening the door once half way through the cook and again near the end of the cook will help relieve that problem. It will add a little time to the cook but not a whole lot. YOu will see the steam come out of the door when you open it at the half-way point. If there is no steam then humidity is not an issue.
Good luck!
Zeb

I'm with Zeb. I don't like to rub my ribs more than just a little bit before the smoke.

The ideas of many, now that you have a couple of smokes.

Look at the rub, if it has a lot of salt it will definitely dry the outside.

If they're dry, try using a mop/baste a couple of times during the cook. Just take some apple juice and spray the ribs ever hour (after the first two). It will add cooking time, but the end results are what's important, so open the door and spray. but be FAST. With practice, you can get it down and keep the door open just a short time.

Thanks for the help! My last batch was the best. I had 2 slabs of pork spare ribs. rubbed refridg. overnite. set my 09 to 200*. went a little longer on the time, 6hrs. after 6hrs I opened sprayed with apple juice and Jack D. wrapped in foil, back in for another 1.5-2hrs. they were a BIG hit no doubt. I am just trying to get a different finish. I am sure the foil will raise the moisture level. the ribs were very moist and fall off the bone perfect.
thanks!!! I will try again and let you know
David

You could also try cooking at 250�,without foil.

What length of time @ 250?
thank you

That would be a factor of weight,age of hog,etc.

You can also let your turbinado sugar,or brown sugar,set on the ribs overnight.

I agree with above that some salty rubs,can cure the meat.

There is not a lot of meat ,compared to bone,to season.

We like to season a little while before cooking.

Are you wanting the ribs to have a dry exterior?

Along with the tips above,you can crisp up by glazing lightly and finishing on a grill.

Yes, dry exterior. moist inside. am I asking for the moon?
Thanks

6 hours seems way long. I runb and let them sit at least 36 to 48 hours. Then cook @225 for 3 to 4 hours depending on "It's done when it's done".

Korry, try what some of the experienced folks here are recommending as to the time to let the ribs marinate in the dry rub. Leaving the rub on ribs for too long, due to their thinness, will cure the meat and it will look and taste hammy.

Thicker cuts like brisket and butts can withstand longer periods with the rub on.