Beautiful color and shine
Nothing fancy, I used some Simply Marvelous Cherry and Simply Marvelous Sweet and Spicy, let it sit while the UDS came to temperature. Onto the smoke at 3:30pm, off the smoke at 7:00pm. I used a mix of lump, Kingsfrod and Royal Oak briquettes, along with some apple and hickory for flavor.
Great color and texture
It all ran along at 235F per the lid thermo, I figure closer to 275F based upon cooking time. I went to bend them, the larger rack bent perfectly, the smaller rack split, woops, time to pull and eat.
I think I could compete with these
As can be seen, color was great, I went with some leftover Bart's Blazin' Q sauce from my friend Dave Bart, he is making a great sauce and it worked fantastic on the ribs. I loved the spicy and balanced flavor. This really reminded me of why I learned to cook over a live fire, there is no substitute for pulling these off the cooker and eating from the kitchen counter.