Half a rack with Harissa sauce for that Moroccan flavor, a half rack with Piri Piri seasoning, and a whole rack with Brazilian marinade will hit the smoker if the weather holds out.
Been there before. When that happens, or when you just need the meat to hurry the hell up, I always Texas Crutch it: double wrap in a tight foil pouch with a little liquid in there. Will get done fast and be super tender.
Only pic is an in-process image. So tired I didn't get the final product. That's what happens when you sit 5 hours on a hard pew waiting for the train and then another 17 hours bouncing around in coach.
I smoked the chuck roast and ham for about 3 hours then wrapped and placed in a 225 oven until dinner time. Everybody raved about the chuck roast and the ham is always good.