It would be hard to count the number of racks of BB ribs I've cooked on my MBGE. Tonight's was the best.
I no longer bother to attempt to strip the membrane on the backside. Damn me if you will, but I don't think it makes any difference. I no longer use mustard to get the rub to adhere. It adheres just fine w/o it. My rub of choice lately (and tonight) is Ad Hoc Sweet & Spicy BBQ Rub, which I purchased at Williams Sonoma. Not sure it matters a lot what rub you use. Rubbed (both sides) a few hours before and let it rest in the fridge. Cooked indirect at 250° for 2 hours w/o messing with it. Wrapped in HD foil and added maybe an ounce of apple juice and 1/2 oz Bourbon and wrapped tight. Back on at 250° for 90 minutes. Unwrapped and saved the juices. Put the ribs back, removing the tray so they were direct but elevated and kicked it up to about 300°. Added a couple of Tbls of hoisin and a squirt of Siracha and mopped this on both sides of the rack for maybe 30-45 minutes.
OMG. I'm just sayin'