I smoked some spares, Big Cow Spares!
I didn't add wood but used Royal Oak Classic Premium charcoal and I'm happy with the smoke flavor.
You can see wood chips in the briquets, it burned good and the smoke isn't over powering.
I found these in the discount cooler, I had to rescue them before some Yahoo tried to make a gravy.
Even the dog would love them for $7.50 if I messed them up
I used Worcestershire for a binder and seasoned with salt, black pepper and garlic, set them in the drum smoker, After 3 hours I wrapped in foil using "Better than Bouillon" as a broth and cooked for another 3 hours.
I pulled these at 210°F then wrapped the foil wrapped ribs in a bath towel for 30 minutes sitting on the counter.
The Payoff!!
It's a long cook but the drum smoker makes it easy and the result is amazing. I would bet less than 1% of Americans have ever tasted beef this good because of the time it takes.
I did have to have another rib but I ate a balanced meal.
This can be cooked in the oven so everyone should try this at least once.