Good first smoke. I pretty much did the same as you, but found out my smoker really like it around the 250 range, so instead of fighting my smoker, and since BB cook so fast I now smoke for 2 hours, then wrap (squeeze butter, brown sugar, and honey) for one and half hours, then back on unwrapped mop with bbq sauce for just 30 mins or so. They come out much better now. I also don't bother with temp, if the meat has pulled off the bone, they are done. Lesson learned, when I wrap, I always do it meat side down, tenderizing happens during the wrap time, the longer it's wrapped the more fall of the bone it gets....If you use Jeff's rub you can't go wrong, plus if your wife thinks it is a little spicy, just back off some of the pepper in Jeff's recipe to tweak it, big benefit of making rub vs buying rub, the ability to tweak it.
