Are you going to baste it with a traditional BBQ sauce, i.e. the ketchupy kind, or a basting sauce. I would think my rub would work either way, but here is how I do my spare ribs.
I already posted up my rub recipe, but I also use abasting sauce
For Pork Ribs. I normally use spare ribs and you can choose to trim them or leave them as is. I normally get the membrane off the back. So my process for smoking ribs (can probly be done similarly in an oven, just wont' have smoke flavor). First rub down the ribs with dry rub. This can be done 4 hours to 1 week ahead of time, wrap in saran wrap after rubbing down. Longer the rub is on the ribs the better.
Heat smoker to ~230F (I prefer mesquite)
1) Smoke Ribs for 2 hours naked on smoker
2) Baste ribs with basting sauce and wrap in foil. Cook for 1.5 hours
2) take ribs out of foil, swab again with DNS. Finish cooking for 1 hour. Swabbing with DNS a couple of times during cooking. Normally I let the fire die off a bit during this.
This is what I do, but I'm sure you can modify the method to fit whatever it is you want to do.
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