Smoked Ribs

Yesterday we made ribs out in our Oklahoma Joe's smoker. We brined them first in sugar and salt water and them applied a homemade rub whose exact ingredients I no longer recall. It was in a jar in our spice cabinet labeled "Dry Rub" so we figured it would work. We used KC Masterpiece for a mopping sauce and, following this recipe for the timing, wrapped them in foil for the last half hour of their 4 1/2 hour smoking time. We used Henry Bain Sauce for dipping at the table, the recipe taken from Terry Thompson's Eating Southern Style. Where KC Masterpiece is a sweet sauce, the Henry Bain mixture is a very vinegar-y one.

The results were full of deliciousness!