I have a WSM 22.5" and a rib rack for the inside. Just wondering what type of wood should I use, what method of smoking, foil it or let it run low unfoiled with mops every 30, etc. My girlfriend's family is full of foodies so I really need to impress here. My gf brags about my bbq to them all the time, so this is a big test. I figured make a sweet, and slightly spicy rub and then foil with brown sugar, honey and butter. or make a kansas city style bbq sauce since that's america's favorite. Like I said, any suggestions or tips would be much appreciated!