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I generally go simple since I had a few experiments fail due to rubs and sauces overpowering the meat. My last few rib cooks just used salt, pepper, and garlic powder, slow cooked with heart deflector and drip pan over charcoal and some hickory and Apple wood, 225 - 250 for 4 or 5 hours. I didn't even monitor the meat temp this round. Foil is for storing, not cooking! I usually make my own sauce based on tomatoes, honey, and molasses, but I was otherwise occupied and dipped these in Bone Sucking Sauce from the grocery store. Very happy (and full) with the results.