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I tried flipping but the angle they cut the ribs underneath meant it was mostly bone under there so i flipped it back so the meat side was more exposed to the smoke. I'd already trimmed 95% of the top fat layer off anyways as I wanted the rub to go on the meat itself.
as for the rub, I only did it the night before because I wanted to save time in the morning not having to faff about. next time I'd trim the night before, then do rub while it's heating up.
HatBeard
@kkg337
I was only (half) joking about fat side down, a perrenial bone of contention for pork. I do get better results fat down though but ymmv.
I actually switched from 235 to 275f which is bang on 135c for my last pork shoulder cook and found the difference was results is negligible but it near enough halved my cook time from ~14h to 7 or 8 which means an evening meal can be started after breakfast instead of needing a 4am start, vastly preferable most of the time.
I just do SPG rub and don't bother with wrap because I love bark. You're definitely right about rubbing late, it doesn't need to penetrate the meat, it's there to make a tasty bark/crust.
Can't fault your results though!