I'm no expert at PB, but I am doing my best to make this part of my regular fair.  My first two tries were less than stellar, so when I do hit it, I like to show it.  I don't give cred to the cook, but to the cut. I asked the butcher to cut me the thickest part he could find.
I do it like ribs, rub and foil, on the MAK.  Only diff is I look for temp and probe tender.  This time, around 195.  Weird thing is, once out of foil and after some sauce, the temp dropped from 185 to 160, so I had to weight for the temp to come back up before probing. 
Anyhow, man, was it good!  Fatty, juicy, some crunchy bark and nice delicate meat.  It was the best yet.  I might like PB better than ribs.

Very nice 

Man that looks very good.

Thanks. For me, there seems to be a fine line between tender and overdone and I'm still learning just where that probe tender thing is, particularly with this cut. That said, when I hit it with PB, it sure is good.

Do you have skin on or off?  I can get a decent deal with skin on but skin off the price climbs.

Looks great!

Skin off.  For some reason, my store does it that way, as I've never seen skin on.  There is however, a good layer of tasty fat.

Nailed it.  Looks awesome.