Dino Bones

OK. So I took advice from an earlier thread and looked up previous posts on beef ribs. Given I have them fresh from the slaughter house and it was either cook or freeze I thought I would try an expierement with them tonight. I put them on about an hour and half ago with a dry rub. Smoker is coasting along at 228 right now and they seem to be coming along well. I put a prob into the meatiest one of the texas style ribs to monitor the meat temp and because I did not have a potato I tried a new method for my other probe. I drove it all the way through the rack of ribs and about an inch and a half through the other side and I am using that to monitor the chamber temps.

I took before pics and will take pics after they come off the smoker and post them all together.

Any suggestions for sauce?