Here are the ribs. I found a nice package of back ribs to do along side the shorty's.
Here's a close up of the short ribs. Very little fat, and longer than the ones I've seen in the grocery store (I got these at the farmer's market) Turns out they are separated, in the package it looked like they were still connected
The underside of the back ribs after trimming. The membrane on these is very thick and often covered with fat so I removed all that. There was some nice marbling on the meat side, so I don't think I'll be sacrificing any flavor.
Top side of the ribs.
Ribs were rubbed with SPOG, a little paprika and smoked over a mixture of pecan and cherry.
It's beastly hot out this weekend, so I'm keeping a close eye on the temps. Running at about 235. I discovered I had some of JJ's foiling juice leftover so I'm doing one of the back rib racks
3-2-1 using that. (it's on the bottom shelf) The others I'm leaving naked. This pic is after about 3 1/2 hours. Here I had just brushed them with a little sauce. Starting to get some pullback on the naked ones so I expect those will be done soon!
I'll post one more update when they're done. Thanks again to all who gave advice!