Here are the ribs. Seasoned with mustard powder, garlic powder, salt, club house vegetable seasoning, brown sugar, pepper. Cooked with a blend of 50/50 oak and mesquite. Ran them @ 140 for an hour, @225 for three hours and @ 250 for one hour. I brushed them with some of the rub mixed in with apple cider vinegar, mustard, salt, olive oil, and splenda @ three hour mark.