Well here are some spares one my UDS. I use a homemade rub and smoke at 225ish 3-2-1 Method. As you can see in the pics also season up all the trimmings and smoke them. I keep them over the smoke with no wrap the entire time. Almost turns out like a burnt end. Then a put them in everything from beans to stews. Yes, the meat is a little dry but it is a great way to add smoke to other dishes. and in beans and stews it re hydrates.
Ribs with rub and mustered
On the UDS,Ribs on top rack, Trimmings on Bottom.
Ain't she Ugly...