King Doops has bones on sale. Both baby backs and St. Louis. I bought a rack of Louie's.
I didn't have time to dry brine them since it was an impulse purchase.
I brush them with honey hot sauce to hold the rub on. A home made rub with very little salt since I usually dry brine my meats.
Go here
https://amazingribs.com/ to read about meat science and why you should always dry brine. Great website.
They are in the smoker now over some cherry wood. Then I will put them in the oven at 225 degrees for three hours to finish 'em off.
<image removed in quote for purposes of brevity>