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I agree with prankster. Nothing more than spog, throw some smoke on them every so often through the whole cook, and when those bad boys are pulled back from the bone & the IT is right you'll see BBQ heaven....
I vote for SPOG as well! Only thing is, I feel they benefit from a couple of hours in the foil as far as overall texture goes. Not sure if this is true but I feel the fat renders better.
I've been looking up a few recipes on other websites and they say a 3-2-1 so I'm gonna try that but I'll definitely keep it to the spog. Not doing em till Friday but I'll post some picks then. Thanks for the help!
I think I will leave out the last hour for beef just cause they were just on the verge of being chewy. But thanks a lot for the advice! They turned out awesome!