First Try with CWM-esque Ribs

New to egging but I'm having some pretty good success thus far thanks to this forum. These are baby backs that I rubbed with mustard and then coated with Dizzy Dust about an hour before cooking. I loosely followed CWM's method, but at higher temperatures for the simple reason that I didn't have 5-7 hours.

I did these at 250 for about 4 hours, then sauced them and ran them at 350 for the last half hour. I might have needed a higher temp at the end or a longer sauce time because my only complaint is that there wasn't much caramelization.

The ribs tasted amazing, were tender but not fall of the bone, and that's how I like them. Notice the "smoke ring" too. I didn't use any smoke, and at 250 degrees that BGE lump charcoal doesn't smoke much either, but I still got the pink ring. What also struck me was the juiciness. It was almost too juicy!