Thanks for the compliments YNOT2K, my pit has been like a baby to me for the past few years, adding and modifying along the way. I guess it's been a while since I've posted anything about my pit or my competitions, but it has been quite a successful year with both, winning 4 GC's and 2 RGC's with numerous first place wins in all 3 meat categories (chicken, ribs and brisket). Guess I'll post a thread sometime.
As far as a glaze, your favorite BBQ sauce will work just fine, you just might add some ingredients to give it some shine or sweet or spice. Some folks add their favorite jelly or preserve to add a layer of flavor to their glaze. I have been using Head Country Original bbq sauce for the last 3 months or so with some success, straight out of the bottle. Prior to that I used Sweet Baby Rays, with added honey, some Karo syrup and apple juice to thin it down to a consistency more like Head Country. I'll heat it up prior to brushing it on the ribs, after the 3-2 portion of my cook. 3 hours smoke, 2 hours foiled with the usual suspects (apple juice, a little more rub, brown sugar, squeeze butter and honey) then I'll open up the foil, brush on the sauce, then loosely tent the foil back over the ribs for about 10 minutes or so, then brush on another light coat, then 10 more minutes of tenting, then a spritz of apple juice, tent for 10 more minutes then off to the cutting board for about 10 minutes, slice and eat or turn in. So I use a 3-2-.5 method at 250 degrees or below. I have found that 250 and under works out best with my rib method.