Folks, First post, new to the forums but not new to the Smoking-Meat.com recipes. Been smoking for a year now on my 4-rack Bradley electric. The reason for my post, I've got family coming in from out of state to spend the week with us and I wanted to smoke some ribs for them. I've always smoked pork backs but thought I'd try some beef to mix it up a little. Maybe a risky move trying something new while cooking for 9. I couldn't find beef backs around me so I took to the interwebs and found/bought these: https://grasslandbeef.com/beef-back-ribs-16-lb-bundle They came, my wife brought them inside and asked me what in the world I had bought. These things are enormous, totally didn't expect that. So when I do pork backs I like near FOTB, so I elect a 2, 3 (w/Apple juice), 1 method at 220-230 (depending on outside weather), cherry full smoke, 2/3 choke and I usually get what I'm after. I know nothing about prepping beef backs other than trimming some fat, tossing on some rub, refrigerate and getting the job done. But because of their size I was planning on going 1.5, 4, 1.5 at 210-220, 1/4 hickory and 3/4 cherry or 1/2 pecan and 1/2 cherry full smoke at 1/2 choke, and tossing in some beef broth during the 4. Realistically my heat will be around 200 because of Michigan weather getting colder hence a little longer on the times. So what do you guys think of A.) my purchase and, B.) my plan? Suggestions? I didn't find any other threads in this section regarding FOTB, sorry if this is a duplicate, I hope it isn't. As a precaution for those that may not like the beef, I may toss in a rack and a half of pork backs just to be safe. I should have 1 rack in my smoker free. Thanks in advance!