Had been wanting to try some beef back ribs and saw some that looked pretty good and meaty so I picked them up. Thew on a base coat of SM Season All with a good coating of SM Cherry on top.
Smoked them on the mini WSM around 275 (that thing sat like a rock for the entire cook...always amazed by that little smoker) with two small chunks of pecan and a chunk of hickory. I checked at two hours (thats when I took a picture) and they were looking amazing.
I had planned on doing a cook similar to spares (275 for 3 hours with a foil for 30 and then start checking for doneness and a saucing), when I checked at the 3 hour mark that were toothpick tender, had great color, and tons of pullback so I sauced and threw them back on for 30 minutes to set the sauce.
Amazing. (sorry for the blurry plate shots)