Id rub down with yellow mustard and use Meat Church Holy Gospel.

Smoke over post oak/pecan wood mix at 220 degrees. After about a hour begin spritzing your ribs with a 50/50 mixture of apple cider vinegar, and water. Spray about every 20 minutes.

Once ribs are 150 degrees toke to wrap. Usually this is around 2 hours or so. I like to wrap the ribs and add butter, brown sugar and Tiger sauce and smoke for another hour.

Yes. Did this at Christmas. Was amazing!

Looking great!

I have been wanting to do the Campo Grande pork forever after seeing their ads and Al Frugoni cooking them on Instagram. If it were me, I wouldn't want to use any slathers or a lot of rubs that will mask the flavor of the pork. I would keep it simple with SPG and let it ride open until you get that nice dark red crimson color. Spritz with whatever you got every half hour or so and dig in.

You can check on doneness by just picking up the rack from end and checking the bend on them, another good eye test is looking at the how far the meat is pulling back from the rib bone.

Good luck, I'm ordering some of their product right now so I can have it ready when I get off this LoFat/NoFat diet post surgery.