Reading and rereading this thread moved me to action. Today, I got some pork back ribs, and had some fun.
I wanted to be able to compete with the real deal, so no electric smoker; I did these on my Weber Kettle (yeah not a real smoker) using indirect heat generated by hardwood char. I chose mesquite and apple for. I played with the chimney and inlet to keep the temps low.
This time yielded my best spice rub, as well and one of my simplest, I used:
Chili powder
Mustard Powder
Cayenne
Paprika
Black Pepper
Garlic Powder.
I liked it best because it had little flavor of its own, just a fine balance of heat and pungency. Every rub turns out a little different, since I blend them as needed - I'd rather take the time to play food chemist than let my rub stale on the shelf. There was no sugar in this rub, I didn't want to risk over-caramelizing the meat.
I worked this into a paste with olive oil, and after salting and peppering the meat, I smeared the rub into the ribs, and let it set for an hour.
Slowly smoked alongside the coals for three hours at roughly 300 degrees, I missed my goal of 225 degrees inside the smoker because it was a blustery day, and I needed a little extra air circulation to compete with the wind chill. I'd hoped for at least 4 hours cook time, but I could drop my pocket knife between the bones at the end of hour three.
I made my sauce mentioned earlier, with a little extra brown sugar to act as a glaze. I got two coats on, and pulled them off the heat.
Now for the pics:
1. Smoke ring
2. The others watch helplessly from the opposite counter
3. Serving suggestions: Moose Drool and paper towels.
Overall, it's far from easy to smoke well on a Weber Kettle. Nonetheless, the bark was better than I've had on any ribs before, and the flavor was out of this world. I imagine that with say, a WSMC, the results will only get better.