I usually buy them whole and trim them myself. It's cheaper that way and I use the scraps for rib tips, stews and for flavoring my greens (collard, mustard, kale). Plan on a straight 6/7 hour smoke as I like a firmer bite. Going as low as I can with my UDS, which is usually 230 or so. My trim method is to flip bone side up and find the longest bone. Then I take a sharp knife and stick it behind the bone and run it up the rack. Then I trim up the edges and pull the membrane; I won't go back to precuts. Rub is a combo of Weber brand steak seasoning and Stubbs pork rub. Smoke starts tomorrow around 9am MST.