Those dino plate ribs have gotten so expensive and are hard to find, so I decided to try some beef back ribs and some chuck short ribs. This is just and experiment to see what happens. At my grocery store, the back ribs also seem to be sold as "finger ribs". I removed the membrane from the back ribs and did one rack with just salt and pepper, and the other is half Southside Market rub and half Big Bad Beef rub. I removed the silverskin from the short ribs and did 2 with salt and pepper, one with the Southside Market rub, and one with the Big Bad Beef rub. I put them in the smoker at 6:30 this morning with 3 oz of oak and 2.5 oz of cherry. I set the Auber to 150* for 30 minutes as my ramp and then on to 225* until the IT of one of the chuck ribs hits 203*. Fingers crossed!