3 racks smoked on a Traeger:

• applewood pellets
• dry rub of salt, black and white pepper, sweet paprika, brown sugar, garlic powder, celery salt, and a little cayenne
• low smoke at 180° for an hour
• up to 230° for 3 hours
• intermittent mop of apple cider vinegar, Worcestershire, and beer
• applied glaze of orange preserves, apple cider vinegar, and bbq sauce
• up to 250° last hour

The thicker rack wasn't quite there at the end, but it'll be fine as leftovers.