Wow!-- Beautiful, awesome, inspiring ribs there, guys! I like the way you each have your own signature. I'm ready to feast.
I brought some to this great potluck too, some pork dinos (Porkasaurus sparus). I bought these heavy and meaty. Oh my goodness, I could not believe the weight of the package. And today was their day. I slathered them with mayo, and went barbecue style in the main chamber, about 275 degrees with plenty of mesquite smoke. This pic is about 40 minutes into the cook, as I discovered I had to recharge the battery in my camera.
Just before foiling...
After foiling, I sauced them. The ribs on your left I decided to go a bit Hawaiian with the Kona Koast teriyaki baste. The ribs on the right got treated with (don't laugh) Chris & Pitts with added crushed red chile. I used it because I grew up with it as a kid, and I wanted to revisit that flavor.
I think these are ready to plate for closer inspection. These were a bit tender, which made slicing something of a messy challenge. Still all the flavor was there, and I was reminded of pulled pork, Hawaiian style! The Chris & Pitts ribs I'm saving for Saturday night's dinner.