Amazing Ribs
I used the Memphis Dust rub, (in the fridge, 12 hours) and then smoked them for 5 hours at 225 using alder hardwood. There are three people in my office that want to buy the same smoker now.
A few things I learned when cooking ribs:
First, you need to remove a skin that is on the back. I didn't know there was such a thing, but trust the expert cited above.
Second, trim the fat. When you do a roast you want that fat on there to flavor the meat and it's easy to remove after the cooking is done. For ribs, just cut it off first. I didn't do this step, and it was a mistake.
I'll go ahead and link the rub- there is a ton of information on his site.
Memphis Dust
Edit:
I cooked up some more this last weekend along with some garlic mashed potatoes. This time I remembered to snap a picture:
