Rubbed with 2 parts bad Byrons butt rub to 1 part light brown sugar.
The final product, that needed more time. Live and learn.
definitely needed more heat, didn't even get to break down the brown sugar in spots.
also, if some ribs are particularly meaty compared to normal, or have more fat in the cut, cooking times, and even temps (if you want to render more of the hard fat) can change.
If you add some before sealing the foil it will start to braise sooner. I like to use honey and squeeze butter but many people just use a little apple juice, some use a little Dr Pepper most any liquid will work