Joe is right on. I usually make a Lexington style bbq sauce but if I don't have time or going camping or something I will use sweet baby rays. In my opinion it is too thick so I add water to make it the consistency I like. Also I buy my rub. The stuff I use is called Szeged. It has a picture of a pig on it so you know it has to be good! LOL
Oak or hickory 200 - 220 degrees 4 - 6 hours.
There's a thin membrane on the bone side - I like to remove it (look on youtube, it is easy to remove) but some leave it on.
I apply a little rub then rub on some yellow mustard and olive oil, then more rub - being generous with it. This concoction helps it stick and adds a good flavor to the "bark" which is what they call the crusty exterior.
Place it on the smoker bone side down for 3 hours.
Wrap it up in foil and put it back on for 2 hours, maybe flipping once?
Unwrap, put back on smoker, apply bbq sauce. At this point its gonna be real tender from the foil, so be careful that it doesn't all fall apart. The last hour is going to firm it back up and carmelize the bbq sauce. There's a million ways...that is my way. You're gonna love the smoker!
