I just went with dry rub this time, instead of slathering with mustard before applying the rub. They were a little dry on the thicker end, but I still thought they were good. Not fall off the bone, had a good chew.
5 hour cook @ 225-240°. 3 hours uncovered, 1 hour wrapped in foil with brown sugar, butter and honey. Then the final hour uncovered and slathered with Salt Lick regular flavored sauce.