Havenít been into the smoker in too long. Havenít lost the magic, though. Three racks of baby backs, my own white sugar, beau monde, Tony Chachere Cajun seasoning mix and them a salt/spice commercial rub from Kansas City, rest overnight in the fridge, them straight up 6 hours at 225 over cherry, Apple and lump charcoal.

I really like that little sweet, little salty, little celery and a little smoky flavor. So many layers....

Man, nothing like consistent, predictable results!!

Thanks, SmokinTex!