I used a dry rub (one with a mustard slather, one without) and let them sit in the fridge overnight and used apple chips for smoke when cooking.
At the five hour mark, I did notice the meat pulling back from the bones, but it wasn't to the extent of other pictures I've noticed, so I left them in for another 1/2 hour which didn't seem to make much of a difference in the exposed bones.
Took them out of the smoker and let them sit for about 1/2 hour before I cut off three ribs from each rack. One rack seemed quite a bit dryer than the other, but it separated easily from the bone. Maybe the interior ribs will be juicier, I hope so. I hoped for better results as in way juicy and tender, so I'm a little bit disappointed.
I'll eat more tonight
MES40, Weber Q, other stuff
Edited by GrillaThrilla - 10/2/11 at 6:11am