I belive that one was “rum and que” blackout rub with a bit of their “rib Rocker” as well.
Pat dry, mustard base, blackout and ribrocker rub. Smoke for 6 hours at around 125c while spritzing with apple cider vinegar, baste with butter (their meat juice base and butter work for ribs as well) and double wrap in baking paper and back in smoker for 2 hours. Take out, double wrap the whole thing in tinfoil (im warning you now the wait sucks) and let rest for 2 hours. You are seeing it as soon as it finished resting.
Oh, smoked with charcoal and a mix of cherry and apple wood.