Same homemade rub I always use, going Memphis style today. One of the racks I'll slather up with some sauce at the end, the other I'll leave dry.
One recommendation for everyone, soak chips if you use them, but don't soak chunks. The chips flame up pretty easily, so they need to be soaked. Dry chunks just give a nice, long steady smoke.
Also, this is my 2nd smoke using a $17 digital thermometer from Target and it works great. I also keep my analog one in there, just because I'm anal that way.
This and a few Schell's Hefeweizens is making for a great afternoon.