Sunday Baby Back Ribs

3-2-1 over cherry and hickory. Rub per rack was 1/4 brown sugar, 2 tsp of sea salt, 2 tsp black pepper, 1 tsp cayenne pepper, 1 tsp of celery salt, 1 tsp onion powder, 1 tsp of garlic powder. I used a yellow mustard base and then spritzed with apple cider vinegar. It was basted with Head Country 3x on the final hour. On the 2 hour covered I did butcher paper instead of foil like I usually do and it gives you less fall off the bone tender, but I like that better than “competition” style so will switch back to foil.