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Did 4 slabs of ribs and two bone-in, skin on turkey breasts last weekend (injected them with cajun/creole butter first).
I cannot emphasize strongly enough how !@#$ing good smoked turkey breasts are. They're big enough that you can get out kitchen sheers and cut them through the breastplate and freeze them individually for meals. So the 2 full breasts yield 4 frozen portions that make a full dinner for a family of 5 (and maybe a lunch or two later).
It's not often I can have 4 slabs of spare ribs on a smoker and be more excited about what else I have on there.
Someone mentioned coffee rub - Weber makes a solid commercial version that has some sweet and some spice in there with it. I tend use it pretty sparingly as I like to make my own rubs, but for pork roasts, it's pretty good stuff.
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