Cherry smoke. 4 hours at 225, then wrapped in paper and back on for another hour at 275. I moved to Seattle a couple years ago and have been doing tons of briskets and boudin for the Seattle people that don’t know great bbq, but I was missing a nice rib. Cut em up and served em but kept the chonky ends for myself. Left the silverskin on and it came off crackly and delicious.
Damn ribs are good.
Some char is all well and good. Rotate them as you go. I shoot for anywhere between medium (usually lands there on the larger ribs) and well done. Hope you enjoy!