Ok so top left is a rack lathered in mustard and seasoned with fs&b, the lower left rack is lathered in molasses and seasoned with fs&b. The top right rack is seasoned with super pig and fs&b and the lower left rack is seasoned with three pigs kc sweet BBQ rub.
They will be on the smoke setting on my traeger for 3 hrs. Temps vary between 160°-185°. The pellets being fed in the traeger are apple and I also have a 12" a-maz-n smoke tube with maple.
Since sparky made the comment. I'm going to foil some and some won't be foiled and the lower left rack will have peach nectar poured over it ever hr or so.
Ok 3 hrs later I turned the temp up to 225°.two racks will get foiled. One will have agave nectar and bourbon with a splash of peach nectar; and the other will have honey with some brown sugar and some peach nectar for moisture. These will be on for 2hrs.
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The two left racks looked a parched so I splashed them with some apple juice.
So the 2hrs are up and unfoiled the two racks and they will get sauced and dit for about an hour
Final results