Backyard ribs part 2

We did the second rack a tad different.  First I had to cut the end off because it was too long for our little bullet smoker.  I used the same rub and my Mrs ran the smoker for 3 hours.   She kept the smoke pouring out for the whole duration.  Then we wrapped in foil and finished the last hour in the oven at 250 degrees.  Tenderness and moisture were spot on but the smoke flavor was still minimal.  That didn't prevent us from eating them up.

We're going to try her secret chicken technique on our next batch of ribs and see if that improves the smoke flavor.