Here's my smoker with today's treats: Bone-in Pork Country Style Ribs and Bone-in Boston Butt. Dry Rubbed for 36 hours (I'm a fan of Alton Brown's ratio for dry rub: 8 parts sweet/brown sugar, 3 parts salt, 3 parts spice, 1 part whatever you like. I tend to use cumin, ground mustard, allspice...