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I have to admit, these sure look like something was mis-packaged... I swear these are pork ribs.

Ok, so after letting them sit in the fridge for a day, I put them on the smoker today. Pecan chips, Cherry chunks and later a little hickory. 2-2-1.5 is what I used. They aren't super tender and definitely have a snap to them, but damn the flavor is good. Putting them in the smoker...

Well how about now? any luck?

hmmm how weird... let me see what I can do to change it on the pics

Well, I should have grabbed pictures before sealing, but I have them seasoned and will throw them on the smoker tomorrow. I ran out of sealer bags, so, plastic wrap will have to do for two of the racks :) Cracked pepper, Rosemary, Garlic powder, light salt and mesquite seasoning (light). On one...

Hmmm I was afraid these might be low meat, but won't know until I cut them open later tonight. I'm really trying to find 123's but it's amazing how places that sell meat professionally, don't know much of anything about it. The guy at RD, literally said "there are numbers? I think ribs are...

Hey there, I need some assistance identifying these ribs. They look like IMPS 122? but, There are 8 bones in this. 123 has a limit of 5 bones... ideas? Salt, Pepper, Garlic powder... 225 for 8ish hours?