You are making it too complicated. Just rub them with a 50/50 of salt and black pepper, or if you must get fancy, a 50/50 0f lemon pepper, garlic salt and then throw them on the cooker, 250F for 5 to 7 hours. The chuck ribs do drawback a lot. But, one full rib should still be enough for most folks.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."