Looks really good!
I just did a rack yesterday. Working from home allows me to get the smoker going early. Checking the temp gives me a reason to get out of my chair.
I trimmed the rack, removed the skirt, membrane and rib tips, squared the ends and did a simple rub. I let the ribs and tips rest in the rub for 2 hours.
I made some sauce from the rub - Water, vinegar, honey, vegetable juice, hoisin, seasoning (a commercial dark and strong soy), dark molasses, brown sugar, salt, pepper....let it all simmer and finished with a little lime juice. (the result of that combo was sort of a cross between kansas city and texas sauce. With a hint of Korea.
I put them in at 9 a.m. set the analog #2 to 200 (mine runs a little hot varying from 205 to 225 at 200 per heating cycle) after three hours I wrapped them in foil. The rib rack by it self and the rest of the scraps and rip tip together. I used 5.5 ounces of wood. About 50/50 apple and hickory (one chunk each)
My partner was done with work at 3 and I pulled the ribs out then we rested them in cold oven while he prepped some sides, chatted and had cocktails.
Somewhere along the way he sauced the ribs and let the sauce cook down with oven set to warm hold oven (160 degrees)
The ribs were definitely the best I have cooked. They pulled back nice, bones eject cleanly, meat was tender but not overdone and stringy. Sauce and bark zesty. Smoke was medium and just right to my palette. Only thing missing is the charcoal smoke ring.
Over all the meal of yam and potato mash,collards with the ribs was undeniably the best BBQ plate I have eaten here in the north and best since my travels south.
I really like how the SI functions so far...