BBQ Ribs, Brisket and BBQ beans

I already had this in the smoker yesterday when Charlie reminded me we had been invited to my nephew's house for a Bacon and Bourbon party. I took one slab to the party and the rest went in the refrigerator. This is a picture I took today to show what was in the smoker. The navy beans for Easter first became smoked baked beans then those leftovers became BBQ beans for the ribs and brisket. I used apple wood in the smoker.  Ribs were finished in a spicy BBQ sauce that had a little pineapple flavored balsamic vinegar added. It is not good picture. The meats look kind of dry but they weren't.

     Slaw is store bought.

For the Bacon and Bourbon party, Cassie made bacon and chocolate chip cookies and bacon wrapped asparagus with a bourbon sauce.
Ribs:
 First they were rubbed with 

2 tablespoons sugar

1 tablespoon packed brown sugar

1 1/2 teaspoons garlic powder

1 1/2 teaspoons chili powder

1 1/2 teaspoons paprika

1 1/2 teaspoons cumin

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon white pepper

1 teaspoon black pepper
and wrapped in plastic and left overnight in the refrigerator, then smoked for about 3 hours with apple wood at 220-240º then painted with a spicy BBQ sauce to which I had added a little pineapple flavored balsamic vinegar and wrapped in foil and allowed to steam for another hour, then for a few minutes put over hot coals to set in the "bark" coating.