I think it's funny that I never remember to take a picture when I'm done cooking... When you've got a houseful of hungry guests, your mind is elsewhere!
All told we did about 2-2-.75 at 240deg... On the plus side, the ribs had a great flavor and falling-off-the-bone-tender - they actually coulda been a bit firmer.
On the downside, the rub never really formed a bark. It felt like eating, well, the spices individually, could feel the powdered texture on them.
They were pretty dark when I pulled them out - the rub darkened but didn't become a bark.
What should I do differently next time? For a bit firmer with more of a bark, I'm thinking less time foiled and more time after foil, maybe a 2-1.5-something ?