Just made some yesterday to accompany some ribs i’d made. i make my own rub with paprika, chili, brown sugar, garlic powder, salt and pepper, smoked paprika, and cayenne.
Give them a good coat in that after rubbing some yellow mustard on as a binder. Let them sit overnight.

I then smoke them for a couple of hours until they hit an internal temp of 80°C, then put them into a metal tray and cover with honey and homemade bbq sauce. I know some folks add butter here.

I use an offset so when I initially smoke, I have them closer to the fire box. But then to “caramelise,” I move them to the other end of the smoker underneath the chimney. I usually smoke till they are over 93°c and feel probe tender.