Smoked with cherry wood about 6 hours at about 225.
Some of the bones just fell out of the meat while lifting them off the grill.
Huge St. Louis style ribs with the plate attached.
Marinate in Worcestershire/Soy with lemon, ginger, garlic, onion and habanero. Then a dry rub. Then smoked flat on the grill. Indirect heat. Sauce added half an hour before serving. Kids like sticky ribs.