Jonathon I went with the conventional Texas Style beef ribs. I dry brined them for 48 hours with kosher salt.
Then rubbed them down with Meathead’s Big Bad Beef Rub.
Then I put them on my Traeger on smoke for 3 hours, then raised the temp to 225 for 3 hours, then wrapped in butcher paper for the remainder of the cook, and cooked them until they hit 200, I did bump the temp up to 250 for about the last hour to the beat the storms.
They turned out perfectly tender and were delicious.