I have a brisket on the smoke for supper tonight. (So at least I know we will be eating tonight. ) My question is more around beef ribs. I've done thousands of pounds of spare ribs, baby backs, short ribs, you name it...but I've never done standard beef ribs. A friend of mine gave me a rack of beef ribs yesterday, and since I have the smoke rolling, I figured I'd throw them on too. I'm planning on a dry rub with the 3,2,1 method. I have a spritz of Gentleman Jack, apple juice and apple cider vinegar ready to go. They don't look super meaty, but there is meat on them. Any last minute thoughts or suggestions for me? I'm putting them on in an hour.