Should have taken pic, but I NAILED the ribs tonight! Rubbed them in equal parts brown sugar and paprika. Kosher salt, fresh cracked pepper, onion powder, garlic powder, chilli powder, bit of cumin, and just a pinch of oregano. Smoked them at 225* for about 3 1/2 hours, over charcoal, with mesquite, and finished with some oak. They were so good, they didn't even need sauce, but I still could not resist carmelizing a little Baby Rays on them. The bottoms did get a bit blackened. Next time, I am going to use my bullet water smoker, to prevent that. Today, I just used the Weber charcoal grill. Thanks to you all on here who have spent the last year helping me this down. I finally can bbq a rib worthy of my homebrew.
(and bonus...the dude that blackened the pig last weekend now knows what a real rib should taste like)