Your recipes look awesome! I do have one tip that I've learned over the years of BBQ'ing in Kansas City. Turbinaro sugar (natural raw) has a higher burn point than regular or brown sugar and works better on things slow cooked - it doesn't get a bitter tang as normal sugars do. And if you haven't tried fruit wood when you do anything pork, try apple, apricot or plum if you can find it. It adds a little extra bit of sweet kick to the meat. Once you start using fruit woods, you will never look at a fruit tree again without thinking about how you can use it when smoking meat. We were driving down the street last week and someone had just pruned their peach trees. We actually stopped and asked them for the wood and they were glad that we hauled it off for them. We now have about a 2 year supply of peach wood.