So, I have settled on a plan... hope it's a good one.
I'm cooking indirect with the platesetter legs up at 250 - 275 for 3 hrs bone side down. Will place in foil covered pan for 1.5 hours more. Sauce & rest for a few.
Sauce that I marinated with: yellow mustard, worcestershire, some pickle juice, fresh ground pepper, some beer, & a scoop and a half of Chipoltle Simple Salsa seasoning.
Sauce that I basted with on the hour for the first 2 hours (then poured in the bottom of the foiled pan): the leftovers from above with some ketchup & cherry juice - placed in a pan & brought it up to temp then set in the BGE.
Will probably make the finished glaze/sauce with a reduction from the pan that I'll sweeten up a bit because this sauce is SPICY!
Potatos & Beans for sides... would have loved to added baby carrots to the pan!