dry rub

I have researched rub recipes. Trying to learn about them because I am not trained... So what I learned is, I have done and many 'experts' many of us blindly follow have done is duplicate ingredients or add ingredients that are traditionally used to minimal effect. What do I mean? Consider...

Smoked some beef ribs yesterday and I'm not sure why the exterior of my ribs were a little too dry and crusty. I cooked the ribs in my WSM on the top rack using the water pan for 5 hours. I kept the temps between 225-260. I had two racks onto and a 5 pound beef brisket on the bottom rack. I...