click on the photo below, if you dare!
First, as usual, we had to trim down the racks and cut them in half to fit in our little bullet smoker. I kept the belly meat separate, but instead of chunking it we went ahead and smoked it, too. I figured it would be a bit dried out, as it is a smaller piece of meat, but it sure had great flavor. The only seasoning we used was some North Main BBQ All N 1 seasoning, which we applied liberally. We didn't bother removing the membrane so no seasoning on that side.
We smoked everything over charcoal with liberal additions of dry oak and pecan twigs from our yard. My Mrs kept the smoke billowing for 3 hours.
This is what we had when we popped the top after 3 hours.
From there we wrapped each piece individually in heavy aluminum foil and put it in a pre-warmed oven at 250 degrees for 1 hour and 15 minutes. We then pulled the ribs, slathered on some Dr Pepper BBQ sauce, then re-wrapped and put them back in the oven for an additional hour and a half at 150 degrees. Here's the result.
I got to chow down on about half a rack (for quality control, of course) and the rest went over like gangbusters at the party my Mrs went to. They sliced like butter but the meat held onto the bone just perfectly. Each rib I ate had the classic KCBS bite mark. They were so good, we plan to do 2 more racks tomorrow, just for us. Hopefully we can repeat this performance.