My own rub, then naked for 1 1/2-2 hrs, then into foil for the remainder of time. I cook at 200-220 deg. for 4-4 1/2 hours. I use oak and pecan wood, just personal preference. If you are a sauce guy( I like mine dry), pull them out and put them back on naked and mop with sauce a couple times over a 20-30 min period. Will fall off the bone. This is for St. Louis style ribs, or spare ribs full cut. I don't do baby backs, too expensive I need at least one full rack for myself, lol.
No matter what sauce or rub you like make sure you cook them far at least 4 hours at a minimum of 200 deg. The sweet spot on the temp is 200-220deg.