I always use sweet baby rays. I specifically like the hickory.

One thing I do these days is set the ribs out for an hour or so and let them come up a bit in temp naturally.

Then use a basting brush and brush on the sauce as thin as possible.

Then I add my rub. Which uses most of that. In fact most things like Bad Byron’s, etc have most of that. So it’s an easier shortcut. Just a little bit is plenty.

If you want them a bit “wetter” I have a little food safe spray bottle I’ll spray some water on them lightly about 1/2 and 3/4 of the way through.