![Image](http://i229.photobucket.com/albums/ee209/sawhorseray/8%20Chickens/8chickens013.jpg)
I whipped up a simple dry rub;
1/2 cup brown sugar
1/4 cup paprika
1 tbsp black pepper
1 tbsp salt
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayanne
![Image](http://i229.photobucket.com/albums/ee209/sawhorseray/8%20Chickens/8chickens015.jpg)
Got the racks all rubbed up and in the pans ready to go into the roaster, pre-heated to 180°
![Image](http://i229.photobucket.com/albums/ee209/sawhorseray/8%20Chickens/8chickens016.jpg)
I jacked the temp up to 220° and after one hour I poured a cup of apple juice into each pan, then let them go for another four hours. During that time I made a big batch of BBQ sauce, the recipe to which I'm not printing because I wasn't happy with the flavor, too "tomato-ee". Got a bottle of KC Masterpiece from the pantry and five hours into it started mopping on some sauce every 40 minutes for 2 hours. Ribs came out nice and juicy, full of nice smoky BBQ flavor, washed them down with few brewsters
![Image](http://i229.photobucket.com/albums/ee209/sawhorseray/8%20Chickens/8chickens017.jpg)
We celebrated the great Giants victory with some 30 year-old single malt and a Cuban cigar. Wrapped up a fantastic season and just in time so as not to be distracting from the mighty 49'ers on MNF. RAY