So- I coated them with a combination of Worcestershire, apple juice, and mustard, then added "bone sucking" rib rub.
I smoked, using Stubbs 100% natural briquettes and Misquite wood for 3 hours. Only problem I had was keeping my smoker low enough. According to my RT-732, I reached a temp of 250+ for over an hour! I could not get it to come down, even with closing all the lower vents! Very frustrating. I mopped with apple juice every hour.
After finally getting it down to 225, I took them off and foiled them. I put honey, brown sugar and apple juice, and continued at 225-235 for 2 hours.
Lastly, I coated with sweet baby rays hickory/brown sugar and smoked for 45 minutes.
They were great! Not fall off the bone, but not tough at all. Wife said they're as good as any restaurant we've ever been to. I've got to learn how to maintain temperature a little better. I think next time I'll start to close my lower vents BEFORE I reach my desired temp. Kids and wife loved them, and that's all that matters! Next attempt- pork butt.