First, we took some St. Louis spares, rubbed both sides with mustard, and sprinkled our rub/sugar mix liberally on both sides of the rack. Then, I let them come to room temperature on the counter while I brought the smoker to a temperature of 225 F.
Once the smoker reached 225 F, I placed both racks on the top shelf in the middle. For smoke flavor, I placed a mixture of apple, hickory, and pecan into the ash pan. Then I shut the door and walked away. After three hours or so, I rotated the racks left to right for even cooking. Does it really help? Who knows, but it makes me feel useful during the down time.
At the six hour mark, I brushed on a thin layer of my BBQ sauce. Then, after 30 minutes, I touched up my sauce with another thin application. At the seven hour mark I brought the racks inside to rest for 15 minutes before slicing.
Look at that shiny glaze? Almost too beautiful to slice. Well, taste is a component, so we sliced and dug in to try.