Never done spare ribs before. I have a couple of questions. Can I use the same dry rub that I use on my pork butt? Do I need a 'mop sauce'? Can I get away with using a 3-2-1 method, spraying with apple juice, and then using something like Blues Hog for the last hour?? I was going to try doing this at 225-250, apple wood but I don't know what Im doing.