Zowie. It sounds like we're discussing two different cuts of meat here. I've never had these turn out bad yet folks with more experience are dissappointed?
I usually get mine from one of the local supermarkets. Sometimes I trim the fat, sometimes not. Sometimes I let the rub sit overnight, sometimes only an hour or 2. Sometimes I foil them for an hour or so, sometimes not. You get the idea.
My wife doesn't really care for smoked flavor yet she actually will request these. What am I doing wrong?