meat was on by 9am.....same as I have done past few times. Good doze of Simply Marvelous Sweet and Spicy as my dry rub and let it sit so moisture pulls it into meat for 30 minutes...then light dusting just before I put on smoker.
had two or three different cuts so a mix match of ribs from three different sources to empty out fridge and start fresh again next time. LOL
Coming up to temp with my maverick on the stump. 250* was my goal cooking temp...usually stayed 245-260* during entire cook...until very end when it went to 275 after I had the lid opened for a bit and pushed some coals over to other side to finish them off.