That pork shoulder wasn’t lonely in the smoker yesterday, I laid a rack of ribs in beside it.  It had the same dry rub as did the shoulder.  My rub evolves over time – I remix it with additional ingredients to make up for use and don’t necessarily add the same stuff back, like I could remember what was in there – LOL!  This iteration had onion powder, granulated garlic, black pepper, kosher salt, cumin, brown sugar, and smoked paprika added to the leftover rub from the last project.  I gave the ribs a misting of apple juice a few times, and wrapped the whole rack in foil after a few hours.  It went straight into the fridge last night, still wrapped, and I reheated it in the oven for dinner today.  Good stuff.