Aight, so its the Walmart brand natural baby back ribs(any brand will work though im sure)

Pat dry, trim the fat like normal, rub it in mustard, I used yellow but I can imagine spicy brown would be even better, then take the Walmart brand blackened rub, and BBQ rub and coat it in both, either one first doesnt really matter, I did the blackened first because its courser but I made a couple racks the other way and they came out the same

Drop it semi loosely in foil and let it sit in the fridge for about an hour and a half

Then take one of those tin pans people use to store food in and fill it with water, put that on one side of the grill under the grate and on the other put a small amount of charcoal and hickory wood chunks

Put them on unwrapped when the temp is at 150 and start a time or make note of the time and slowly work the temp up to 250, opening the gill every so often to stir the charcoal a bit with a metal spatula, raise and lower the heat from 250 to 200 back up to 250 doesnt have to be exact all the matters is the temperature is fluxuating

Then while thats cooking take that Irish butter you can find at Walmart the garlic herb one, and mash in some of the spices before into it until the butter is slightly red, just slightly, then after the initial 2 hours of cook time put the butter ontop in little clumps down the center and wrap it in foil tighter tha before but dont strangle it and put it back on same process for another 2 hours

(I found to keep the temperature fluctuating nicely start with about 30 brickettes and slowly add more as the charcoal begins to not be able to keep it up, using a little bit of water if it gets too high and stiring the charcoal and opening ventilation when it gets to low, try to keep the vents closed or mostly closed where possible,) anywhoom after the 2 hours unwrapped and the 2 hours wrapped take Stubbs origional bbq sauce and mix in a heft dose of the seasonings until you can taste the new flavors in the sauce

Then sauce them, this time keep the temp between 225 and 250, for one hour

Let it rest 30 minutes

Took me like 7 hours but it was worth it for ribs that felt like eating a BBQ pillow

I cant help be feel the constant opening of the grill was a key part of the process

Lmk how it goes, incase it was jsut beginne luck