Ribs and Blues (Car Wash Mike style)

So to follow up, (and for my own reference later); 3 slabs of baby backs from Sam's Club, clean out Egg completely and load with new lump, larger chunks on the bottom, stabilize Egg temp. at 225* for one hour, Ribs rubbed one hour before with membrane pulled, mustard slather on meat side, let ribs sweat on counter for 1 hour, inverted V rack (slabs had to be cut to fit rack), 3 large sticks of cherry wood on 30 minutes before meat, 4.5 - 5 hours cook time starting at 225*, and slowly increasing on it's own to 275* (watch temp doesn't rise above 300* - 325* at end), no spritzing at all, keep lid closed as long as possible to retain moisture, toothpick test for doneness, sauced for .5 with 4 coats of sauce.  This was my first time using the Car Wash Mike "method".  I am a convert.  Ribs were tender with some bite through, were not overcooked and falling off bone.  Cherry wood added subtle smoke flavor that was not overpowering, maybe add a stick of hickory next time to two sticks of cherry.