Ok last update!
The shoulder came off the smoker when it was 170 degrees internal temp. It then rested for about 30 minutes before being shredded with two forks and tossed with vinegar based Carolina style BBQ sauce.
The ribs were removed from the foil and returned to the smoker where they were sauced. I made a tomato and rum based BBQ sauce per the recipe for these ribs. I let the sauce set in the smoker for about 20 minutes before pulling off the ribs.
The finished product:
