You may want to at least think about matching the mop / spritz to the nature of the rub.......think about what might clash & generally move away from that.......I can't really tell you
what + what = "X" mainly because I don't know what the tastes of your famliy, you & friends might be......
Do not mop / spritz until the rub is set up good (maybe 2 hours in) so the rub does not just wash off........
Apple juice & cider vinegar will not change the flavor too, too much.....some, but not a lot.....more to keep the moisture content up as the fats render out.......and speaking of that, ribs done open the whole time ( I've seen the thread on 3-2-1 & will go there next !!!) are about the right amount of drip to do drip beans down on the lower grate under the cookup.......really good flavoring.......
Example :
http://weberkettleclub.com/forums/food-pr0n/nothing-new-just-some-pork-beans/msg26001/#msg26001Try to stay toward the sweeter side of things with pork, more savory side with beef.....general guideline I've found to be helpful.......
If you've got it down on the gas unit, then you already KNOW how to do this......what to look for, how to have a general sense of the progress of the cook.....
What might the differences be?
A gasser will keep heat going a bit better than charcoal if opening the lid numerous times is involved......"If you're lookin', you ain't cookin" does apply, even tho I personally think a lot of folks take that a bit too seriously.....just be ready & recoup your heat as soon as possible......less noodling = shorter cook= sooner eats......not rocket surgery also applies......
thick or thin, spritz or mop.....these things are somewhat of a personal taste thing...
Mop would be probably more for like a saucing / glazing type thing.....the AJ ACV Woosty thing is a little more to keep the damp up......I will use 50/50 AJ /ACV maybe twice or three times on a 4~5-1/2 hour cook & only if they seem to be drying out some.......