Well. We had the ribs tonight. Followed a combination of MaxQue's and Ribdog's recipes.
I lightly sprinkled with Lawry's Seasoned salt and rubbed with Dr. Barbecue's BBQ Rub. Into the smoker at 180* for an hour then kicked up to 275* for 2 hrs. Used the Johnny Trigg recipe as described by MaxQue(foiled them meat down with 4 oz margarine, 4 oz brown sugar, 2 oz maple syrup and a tbsp of Tiger Sauce combined and squirted fairly heavily on them. I did 3 racks and had enough of this stuff for a couple more racks). Put them into the smoker for another hour. After I foiled, I used RibDogs glaze (heated mixture of 4 parts Memphis barbecue sauce, 1 part honey, and just a few sprinkles of cayenne. If you can taste the heat, you used too much). I let them sit in the smoker unfoiled for another 15 minutes to set the glaze. Took them out and double heavy duty foil/beach towel for 20 minutes.
OMG. Best ribs yet. Four other people ate them. Got 2 "best ever". A "these are awesome". And a "did you take good notes" from the little woman.
Thanks MaxQue and RibDog for all the help. They were moist, smokey (I used a packet of cherry pellets and 2 chunks of hickory), flavorful, sweet with a slight spice followup. Glad I started the post cause my attempt would have missed the target. The Johnny Trigg technique and the glaze combined nicely.