rookie pork ribs dinner pron

Those look good, think they came out good. Suggestions i could offer would be this...
Were you cooking those over direct heat and how hot. Also you might be right on the meat, try getting some spare ribs that are already trimmed st louis style. And if your store has Sterling silver or some equivalent that is better meat try it out. Better yet find a meat market to hit up, My local meat company is actually cheaper on meat than the store and the meat is better.

I smoke mine indirect with cherry wood at about 275-300, keep lid on for first couple hours and start checking no spray or basting only rub i put on before starting. When meat moves back on bones a bit i start checking for doneness. The bend test is great indicator

Definitely St. Louis Cut or learn to trim the spares.

Your rub looks like it has a lot of brown sugar. That could be your reason for the blackened appearance.

Keep giving it a try. You will get better with each cook. Or at least you will learn something that will help you the next time anyway.

looks good. I third that about the st louis cut. I cook on diff equip than you, but i cook about 240-250 and end up taking longer, by almost an hour. Maybe next time take it a bit further, then start basting the last 30 min and check if you get even more tender? Who knows. you might have nailed it, just giving my friendly advice since i cook about the same temp.

St. Louis style ribs wont change the flavor. They are just Spare Ribs with the boneless
meat cut off.

Here's a good tutorial about trimming spares.

http://www.bbq-brethren.com/forum/showthread.php?t=98483

Yes this seems very quick for spares at 250. I don't usually do a full 3-2-1 but I still usually keep em in there for about 2.5-1.5-1. Or 3-1.5-1. Each rib is different. But the line u took seems like they might have not been in long enough. Did the meat come clean off the bone ?