3-1-1 Ribs with honey glaze

My first cook post on the Forum: baby back ribs!  Used  Adam Perry Lang's book as a guide.  Mustard, Worcestershire, and apple cider vinegar base coat with combo Bone Suckin' Sauce and Bad Byron's Rub put on thick.  Apple wood (4 chunks) mixed with a little hickory (2 small chunks) and BGE set at 250 using the Pitmaster IQ120 to regulate temp.  IQ set at 200 which kept the dome temp at 250.  Smoked for around 3+ hours, removed and foiled with a combo of honey, apple juice, and brown sugar.  Increased temp to 275, stacked foil packs on the egg and cooked for another hour flipping half way through.  Removed from foil and dusted with a little more rub and put back on for another 30 minutes to firm up.  Removed plate setter and then basted ribs with a little Sweet Baby Ray's every 10-15 minutes for another 30 minutes.  Removed and sliced up ribs for serving.  Overall very nice final result with good chew.  The honey and the applewood smoke come through strongly.  Next time I'll go lighter on the smoke and likely add another 30-60 minutes to the first stage of the cook to get more pullback from the bone (meaning start the cook earlier in the day so as not to run out of time).  I was tight on time as most of the ribs were going to a friend's house and dinner time snuck up on me.  Enjoy!

Ribs cut up to fit on rib rack, well dusted with rub

BGE setup at start of cook

Foiled

Firming up after removed from foil and before sauced

Small sample of final result