Gave ribs a try this weekend. Started at 10 and finished at 5. Rub was a little salty, but purty dang good. I find most things are better/smoother when re-heated day 2. One thing for sure... low and slow makes everything but the bone delicious.
This was the Treager 3-2-1 recipe with a complex rub I found on the internet, and KC Masterpiece sauce. Mmmmm good, but i think keep it simple next time... I like to taste more of the pork over the spices. Kids eat out a lot and said they were the best they'd ever had... maybe just cause dad made em