Spare Ribs from the smoker.

Rib rub

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

1. In a small bowl, combine granulated sugar, brown sugar, garlic powder, chili powder, paprika, cumin, salt, onion powder, white pepper and black pepper.

Log for Smoker Spare Ribs Aug 21, 2015

  Damper code: 6= door open, 5 =door half open, 4=door closed;damper open, 3 damper 1/2 open, 2=damper 1/4 closed, 1=damper closed to 1/8 open 0=damper and door closed completely.

Started fire with damper at 6.

time         upper  lower damper              action taken

                temp   temp

10:45        230   270            1

10:55        250   258

11:10        260   269

11:30       255   264

11:50       245   254

1 hour elapsed stick of oak added

12:00       240   255                                spritz and start new coals

12:25       238  250                               add coals and chunk of oak

12:28       255   284     0

12:30       250 260

12:35                                                 too much smoke, removed oak chunk

12:45 TWO HOURS spritz meat with apple juice/cider blend

12:50     230 250

1:10       240 265                              spritz

1:25       235 256     2

1:45 THREE HOURS season with brown sugar, honey & margarine (because butter burns) Wrap.  Start more coals.  Rake out spent ashes.

1:50                                              Add coals

1:55      249 281          1

2:00      245 265

2:40      245 265

FOUR HOURS  Ribs finished.  Take off smoker and let rest 20 minutes.