help! beef ribs.

went ahead with the ribs after getting some ideas from a search.
i only cooked 1 piece; a 1 1/2 pound bit. 2oz beech, 225 for 3 hours. i then removed the ribs from the cs and foiled and sauced it with some olive oil, lime juice, crushed garlic, soy sauce, curry powder, marmilade jam, and some extra hot chilli sauce. i mixed all in a bowl and poured what i deemed suitable over the roast then wrapped in foil. i cranked the cs 50 up to 250. i plan on leaving it another 4 hours.
something i noticed was the ribs swelled right up to twice their size. s'pose thats natural.
i might leave them longer. all other stuff ive ddone i think i pulled them a bit early.

Here is a link to some beef rib info with pics. You should be able to find your answers there.

Beef ribs w/pics

bob

took the ribs out 5hrs after foiling at 250. i can honestly say that it was the most tender roast ive ever seen , let alone eaten. the foil stuck to the bottom of the roast. the meat was falling apart in my hands litterally as i tried to seperate it.
homer simpsons gotta get one of these cs!