So Sunday I am attempting to do 3 racks of BB ribs for competition style ribs. I say competition style because they seem to want a much sweeter rib then I like in competitions. I have a modified store bought rub that I will use, little on the hotter side, but will be adding a lot of sweet later. Also a modified store bought sauce. My plan is rub 12hours before cooking. 2-2-1 method or slightly modified depending on temps. Spritizing at every 45 mins. Wrapping at 2hrs, covering with butter, honey, brown sugar for about 2 hours then unwrapped for last hour with a good spritzing or two. I plan on using lump charcoal with hickory logs for flavoring and shooting for a 225 cook temp. I will post pics as I go. Am I missing anything?