I used JJ's rub, except that I didn't have any savory, and couldn't find any at the local grocery stores. Let the rub sit on them overnight. I stabilized the egg at 250 in the dome, and put 3 slabs in the inverted V-rack with a piece of heavy duty foil underneath (sort of indirect/flash guard). There they sat, undisturbed, for 4.5 hours. The reason for the A-minus? Where the ribs touched the foil they got some scorched black junk stuck to them. Maybe it was juice, or melted sugar from the rub, but it had that nasty burnt taste. Oh, the last half hour I basted once with Maker's Mark bottle sauce. I didn't have time to make my own.