Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

Things to remember for next time:

• dont bother doing the rub the night before, was bit too wet once it had sweat out which i think lost some of the rub which left big gaps in the bark.
  
• use more rub. definitely could have done more
  
• 135c is probably too high for a smaller cut. hit the low 70's around hour 3.5 and ended up taking it to 77ish before i was happy enough with bark to wrap, maybe try 125 to give it more time in the first phase.
  
• either switch to chunks of wood that burn much slower or mix the wood chips through the coals before lighting rather than scatter on top. the smoke ring was there but it didn't penetrate as much as i'd like as the blue smoke only lasted about 90 minutes. .