I pulled the membrane off the back, rinsed in cold water and patted dry. Then, I gave them a liberal coating of Butchers Honey Rub, wrapped in plastic wrap, then gave them overnight happy time in the frig:
Placed in the Baby at 250 with 3:1 peach to hickory:
After 3.5 hours, I glazed with some of my homemade Yuengling Lager Sauce:
Bring to boil. Simmer till reduced and slightly thickened.
Yuengling lager is a nice, local, amber lager. If you can't find it, Killians Red is a nice substitute. This is a nice tangy sauce that adds some sweet and some acid without overpowering the ribs.
After glazing, 30 more minutes on the Baby, then I let them rest for 15 minutes before slicing:
A bit of a warning if you compete. As you can see, one end of the rack is meatier than the other. They cooked inconsistently and the meatier end was a tad underdone. They would have been scored lower by a judge for sure. So, I would not use the Swift cryopacks in a competition for sure.