When I do back ribs I do a 1-1-1 method on the smoker with success. Side ribs with more meat I have used the 2-2-1 method and maybe it might be too much, since when I take the ribs out of the pan after the 2 hours the meat is falling off the bone. I do ave to admit the last portion has been just 1/2 hour after applying the sauce, but boy have they been a success (according to the family)
Not having salt in the ru​b is the right way to go, thanks for that. ​