My wife picked up 3 racks of these and cut them in half.
I've been on Smoking Meats Forum for years, but have never the 2-2-1 method with ribs. It's 2 hours smoked, 2 hours foil wrapped, and 1 hour smoked.
I did a home made dry rub I've used for years and smoked (don't have my smoker yet, so used the Weber gas grill with smoke tray) with hickory for 2 hours. I wanted to use bourbon during the wrapped 2 hours, but didn't want to waste any.
So, I used a water bottle to make a sprinkler by drilling tiny holes in the cap. Worked like a charm. When I took it out after the 2 hour foil time, it was done. The baked beans still had an hour and a half to go. I put a little SBR's sauce on the meat and stuck it in the oven on "keep warm".
I wanted to use about 225°, but the Weber would not go lower than 244°, which is probably why I lost the last hour of smoking.
The meat was fall-off-the-bone tender which I don't care for. It seems to lose flavor when it's that tender. The bourbon and store-bought sauce added the flavor it had at the table. The recovered
au jus was great! I just didn't know what to do with it. But I saved it.
Foil wrapped ribs always seem to lose their taste, to me, but I want to get the bourbon flavor in them. Perhaps less time in foil or just spraying it on during the smoking. Maybe even a marinade. Oh well, I've got 2 and a half more racks to play with.
We had coleslaw, too, but it was left over from another meal.
ETA: The second pic is with just the rub. The fourth is after an hour in the "keep warm" with sauce.
Pat