They got some nice rich color.....how was the flavor?
Everybody happy with the taste?
The sticking might be sugar in the rub.....it will turn sticky & glue-like under certain conditions.....conditions I'm not sure of, just know that it happens......or it could just be the fat from the meat on clean grates.........
Maybe a very lite coating of cooking oil on grates or racks, just as they're heating up would help with the sticking prob.?
This is a cook that was a lot like yours:
i left the membrane on so they were easier to move around once the cooking was farther along.....
The wife concocted some spicy, sticky-ass glaze & I was concerned about sticking a bit, however, well-seasoned grates (read: full of used, baked bacon grease), membrane on & meat side up, except for right near the end to bake the sauce a bit....and there was no sticking.....