I used the 3-2-1 method didn't really use a rub just some basic seasonings salt, garlic, onion powder and paprika. I smoked them on my new Camp Chef PG24S and it did do a very nice job of maintaining the temperature. I also put some sauce on them for the last hour of smoking. The ribs were very tender and the meat came off the bone none left for dog. They were just slightly dry so next time I am going to cut down on total time cooked.
The pictures run in progression, 1st picture raw ribs, 2nd put in smoker 3rd after wrap, last 2 finished. All in all I think a success, the wife really liked them so that is a plus and I loved them as well. Does the spraying with something like apple juice help with moisture. I smoked them using a combination of apple and pecan. Any suggestions greatly appreciated.