Used Sublime Swine pre-marinated ribs from Great East Butchers. Came out terrific. I added a layer of brown sugar and put the ribs on about 5 hours before dinner. Used a little apple wood, hickory and pecan wood. I had a brisket going I had started about 4 hours earlier so the ribs got some of the drippings from the brisket.
The ribs ended up being stacked on top of each other which I did not notice when I put them on. Both came out great but one had a nice bark on the top and the other had the bark on the bottom. The in-between was a little mushy mess but the meat was tender and flavorful.