I used Steve' Memphis Dry Rub. Had to spend $30 on all the spices that I didn't have!
Let the rub sit on them over night, and had them on the grill by ten. I'm using a horizontal barrel smoker, so I built the fire in the side box using Kingsford & apple wood. Kept the temperature at 225 for 5 hours. All the small pieces (the parts that were cut off the ribs) were done at about 3 hours. The four racks didn't have the 1/4" shrinkage that Steve had talked about, but I didn't want to ruin them so I took them off the grill. They were cooked through and tasted GREAT, but didn't have that "fall off the bone" texture. Well that didn't please the wife much. So we wrapped the ribs in foil and put them in the oven at 220 for 2 1/2 hours and that made all the difference in the world! Not sure if this has ever happened to any of you, so let me know if I had done something wrong.