Picked up two racks of baby backs from Wegmans and did one spicy, one medium. Spicy one started with dizzy dust and medium one started with Lawry's seasoned salt & cracked black pepper. After three hours indirect, at a dome temp. of 275°F, I wrapped them in HDAF and mopped both with a mixture of apple cider vinegar, dizzy dust, lemon juice & water. Tossed a few pats of salted butter on each of them and slathered them in sweet baby Ray's (the spicy one got the spicy BBQ sauce). Threw them back on the egg at 275°F for about two more hours. I had initially intended on giving each rack a minute or two on the grate, direct heat at around 400° but when I opened the foil packet and tried to pick them up with tongs the meat fell apart. Couldn't have asked for a better result. Took them inside right away and served them!
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