Oh my. You should try this.
(At our house, we call siracha sauce rooster juice.)
Pork baby loin back ribs. Squeeze some fresh lime juice over them night before.(ala cowboy kent Rollins). Let them sit out at room temp for a couple hours before cooking or smoking.
50:50 yellow mustard and siracha sauce over the ribs. All surfaces including the cut edges. Dry rub of choice liberally to cover. (The dry rub I bought at Costco is quite good) the mustard and siracha helps stick more dry rub to the meat.
Smoke grill or whatever. I slow smoke on the pit barrel with hardwood lump charcoal and some hickory. I’m seriously drooling as I type this. About 3.5 hours until it pulls apart.
I don’t care how you do ribs. Everybody has their preferences but for preseasoning etc this is awesome.