Ribs done right

I’ve been known to smoke my meat for 2-3 hours then finish off in the oven, but never reversed.
My understanding of smoking is that the meat takes the smoke at the beginning of the coking process, but after a 2-4 hour period (time varies by who you ask), it stops taking smoke and at that point it’s only heat.
I’m sure they were good though.

I been breaking all the rules lately, no baby backs and no low and slow. Needed some pork today so I went to Harvey's and bought some boneless country style ribs which are not really ribs but strips cut from the shoulder. Well marbled and actually had about a 1/2" of fat cap on several pieces, rubbed down with this mex seasoning Momma makes and cooked on indirect coals for 1 hour and then another 15 minutes directly over the coals. Tossed a couple small pieces of pecan on the coals for more smoke. Yellow corn slathered with mayo and sprinkled with the same mex seasoning grilled with the pork and a bowl of cuban black beans, The meat was incredibly tender and got a mild char and that cap got good and crispy just like a hunk of fried fatback that added a great crunch. Masterpiece Original sauce to dip.

Love the CSRibs. Grill them all the time. I like them better than the pork chops because they stay moist.

Spray some mop spray on them, wrap them in tin foil, and let them set off the grill for 15 minutes before eating. Yummy.