Tried a new rub recipe that honestly was near flavorless. That part is annoying. There was 6 hours and near $50 worth of pork loin ribs that recovered only by the sauce I'd made. Not that the flavor of the smoked pork was tasteless, it's that they look so much more flavored than they were. These were 6 hours in the smoker at about 235. Used more charcoal than wood but co mingled some applewood into the firebox and a half split into the ash box.
Foiled them for two hours at the 3 hour mark with about 45 minutes, drying up with a sauce coating for the final time in. Since the freezer was filled I made a rack each for my two distant neighbors... One of them is one of them good ole Alabama boys who really is into smoking and Cajun cooking...who knew?...they both loved them regardless.
The reason I had changed was because of the other recipe getting boring...ain't that a kick ..boring? These were FALL OFF the bone tender... That's how we like em best. Neighbors liked that way too
