I have been wanting to do these for awhile but could not find any that had not been trimmed down to where there was very little meat left on them. Well yesterday my wife came in with a slab of good looking ribs so this morning I cut 2 ribs off the slab. The 2 ribs weighed 3.2 pounds I seasoned them with coarse ground black pepper, Kosher salt, onion powder, garlic powder and red pepper. I put them on the smoker at 10 AM at 235 degree and it was 4:45 PM before they were probe tender.
Plated them with some smoked mac n cheese and cold slaw and they were tender and moist. I will be doing the other half of the slab before long.