Today I made some babybacks, each slab with a different rub: Blues Hog Dry Rub, Don Marco's Cherry Bomb and a homemade Texas-style rub. I cooked them at 250F on my Louisiana CS-450 with beechwood-pellets.
And I made some butter: one habanero-butter, one-silantro butter and one habanero-silantro-butter, which were ried as appetizers on baguette.
The silantro-butter was spread on some corn cobbs, wrapped in foil and cooked in the Louisiana as well.
After a bit more than 3 1/2 hours I glaced the ribs with Blues Hog BBQ Sauce.
After 4 hours I pulled the ribs and plated them up with a corn cobb.
I liked the Blues Hog Dry Rub best, followed by the Cherry Bomb Rub. I liked the homemade rub, either.