Used the Big Red Rib Glaze again. I dry brined for about 4 hours and put the rub on for about 2. Used the Jess Pryles rub recipe minus the salt. I smoked for 3 hours over cherry, then wrapped for 30 minutes. Wrapped with brown sugar, honey and a mango habanero hot sauce. Unwrapped and finished on the grate for 15 minutes for the glaze. This is probably one of the best racks I've done
