Hey Donna,
Thanks for the plug.
I think the reason that the link does not work in your original post is that there is a "period" at the end. Get rid of the period and I think it will work.
Anyways, they were very tastey. I went out to Albertson's one day and they had cut single beef ribs (not a rack) that looked pretty "beefy" and yummy.
I rubbed them down (about 5# worth) pretty heavily with a generic rib rub and let them sit overnight in the refrigerator. I cooked at 225F with 3 ounces of hickory until their internal temperature was 183F (these ribs are pretty thick and meaty, so sticking a Polder in was no problem). I estimated that they would take about 4-5 hours and sure enough, I took them off at 4.5 hours. I think that I could have cooked a little longer to try to render out a little more fat.
The results were very good, very tender, maybe a little too smokey if anything. "Try it, you'll like it."
Anyhow, that's the deal. Do I win a Model 55?? LOL.
Thanks again for the plug.
Let me know if you have any more questions.