I put them on for about 2 hrs and 45 minutes at 240. I was able to maintain that temp. pretty well, but it was windy and rained off an on so it did ad a slight challenge. Sprayed 'em down with apple juice-cap'n Morgan mix (thanks for tip) about every 50 minutes or so. After the 2:45, sauced 'em, and foiled 'em for about 1 hour. This is where I ran into trouble, yet just a minor bump in the road. My Traeger has a digital thermometer to control the temp, but it went hay-wire when I dropped it to 200 for the final hour. It kept climbing to 300 +. So I had to keep going out and turning the grill back on and off b/c 200 is the lowest setting.
After that hour, I pulled them off and let them sit for about 15 minutes.
I can't say that they fell off the bone exactly, but, man were they ever tender and juicy and full of flavor. The only thing that really went wrong was that I didn't scrape enough of the rub residue off prior to throwing them on, so they came out more salty than I prefer- but wonderful if I do say so myself.
So, I attribute this success to either beginner's luck or all of the education I got on this site. Thanks for all the help.....can't wait to do it again.