That is, this kind of ribbing:
These were forever yummeh. This is one of the rack or ribs off of a smaller boar that I got a little while back. I've been waiting for the right time to put this on the smoker. This weekend was perfect. We were home all day Sunday, so I thawed out one side of ribs and put a dry rub on it. I used a commercial seasoning mix since I didn't want to make up a homemade batch and it turned out pretty darn spectacular. I put it on oak wood smoke for 4 1/2 hours. Pork perfection.