[THEFERMANATOR]

I don't use a rub on mine as I don't like teh crust, I just use a heavy smokeing during the first hour or so of cooking with alot of sauce. I use teh SONNYS sweet sauce which down here is available everywhere in 3 quart jugs for cheap. For wood I use laurel oak(our common tree down here), and hickory which I buy in bags at WAL-MART in the outdoor section. I like to put hickory chips in the water pot with water covering them, and a nice layer of hickory chunks over my fire box(I use a charcoal smoker). Just be careful sacing at the end as the wet sauce can soak up the smoke really bad and make the ribs very acidic. I normally start off around 250 for 2 hours, and then drop my temp off as they continue to cook longer. The last hour or so I will be down to about 175 or so.