Salt, pepper, garlic powder, paprika. Keep it simple. Salt the meat a few hours or the night before, add the rest in layers then refrigerate while prepping the grill, maybe 1/2 hour.
Not a fan of wet methods for ribs. Tend to lose the pork flavor and lean to heavily on the sauce and seasoning, and it can make the meat more mushy than tender. I just cook it 6 hours or so on my smoker at 235. I use the Weber smokey mountain with a water pan that I keep full throughout. It adds some humidity for good smoke penetration and bark formation, and helps keep temp steady as a heat sink. I prefer a stronger bark on my ribs, and the 321 method tend to soften the bark and muddy the flavors imo.
Every year for Thanksgiving. Usually smoke a few whole fryers when they are on sale during the year. Best way to cook poultry imo. Those look awesome!
Fruit woods with pork and poultry are great. My favorite is apple. Since moving to Cali I've been using orange wood and it's really great. For beef I like a mix of white oak and hickory. 2 to 1 kind of thing, but I use whole chunks of wood not chips so it's more like 2 big chunks of oak and 1 of hickory for a long smoke.
Then you're smoking it wrong.
