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Nice! Looks delicious!

Do a light coat of mustard for the bind. I do a twist on the 3-2-1 method.

Yea. I have Salt Lick Rub from Salt Lick BBQ in Texas that I combine with some brown sugar on the ribs. Wings is a combo of blackening seasoning, hickory Texas rub, and franks red hot dry seasoning. Let that sit for a few hours before the smoker.

Ribs, Wings, Chicken Thighs, and Sausage on the Smoker.