I did a rack of baby backs on my 22 1/2" WSM.
I rubbed it with my standard pork rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt and pepper).
I cooked it at 250F, unfoiled for 2 hours, then foiled it with brown sugar, honey and squeeze Parkay until toothpick tender, about another 1 hour.
I then slathered it with Sweet Baby Rays Vidalia Onion sauce, and put it back on, unfoiled, for about another 1/2 hour.
They came out great, juicy, tender and sweet!
Rubbed up and on the WSM.
Ready to be foiled.
Beer o' the day.
Thanks for looking.