I did these Baby Backs yesterday.
Rubbed with salt, pepper, paprika and brown sugar. 3 hours at 225 with some cherry wood.
Brushed with a mix of honey, red wine vinegar and brown sugar. (I usually use some of whatever sauce I'm going to be using, but I was ill prepared and had to wing it.) 1 more hour
Found a jar of Door County Cherry BBQ sauce in the pantry and decided to give it a go. Brushed them down with that and then moved over the heat for some caramelization.
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