We hosted my wife's fam yesterday for my daughters 7th Bday party.
I smoked 3 racks of super meaty baby backs, forgot to snap a pic...
Got em on at 5AM and smoked on the low setting (about 149-155 degrees) for 7.5 hours and then drizzled in pure clover honey and brown sugar and wrapped tight for about 2.5 hours at 200 degrees. Then pulled and sauced for an additional 90 mins at 150. Left one with just dry rub--a combo of Meat Church Hot Honey Hog/regular Honey Hog and fresh California garlic powder. Did another rack in Mango Salsa Chiptole/Brown Sugar and the other rack in a really spice forward Habanero Bourbon BBQ. Everything came out insanely good. Paired with Miller Lite--of course ;)