The rub turned out great. Not too spicey for the gf, just right. I was disappointed though. The meat didn't pull back the 1/4" from the bone until after the 2 part. They were really juicey and a few end bones were falling out so I opted to do the 1 hour to firm them up. I let them set for a few minutes after pulling them. The "tips" were a bit dry for me. The end part where all the meat is at was dry as well. But the rest of the rack was just about right for me. How can I get more moist rib "tips"? Both attempts have failed to give the the 1/4" meat pull back in the first three hours, instead it occurs during the 2 hour foiled step My temps were right around 225-230. Should I just leave them on for a shorter time after the foil comes off? Mop? Kinda stuck...I mean they were good, but they could have been better. Pics to follow.... my first attempt at Salmon was spot on though! Loved it!