Ran for 5-6 hours around 250 until I wrapped in butcher paper (internal averaged 170's) and put in the oven at 300.  Ran that til probe tender.  Cooked a little unevenly with one end being more done than the other, so I'll have to remember rotate them in the smoker next time.  Rub was my own blend - black pepper, mortons kosher salt, gochugaru (Korean red pepper flake), celery seed - and Harry Soo's Umami rub applied on top of that.  This was my second cook on this smoker.  Next time I will start with hot water in the pan and more lit coals if I don't want to wait more than an hour to come up to temp.

I've never had luck with beef ribs (when I can find them), but yours look really good. Nicely done OP.

Wow! Looks delicious! Congratulations!

What issues do you have with beef ribs? Usually most beef ribs you smoke are either back ribs (as OP did) or are plate/chuck ribs (the typical "dinosaur" bone rib you see). Short ribs *can* be smoked but they're usually better served by either braising to make a sauce like a ragu, or ground.

Treat them like brisket or chuck. Good rub, smoke low and slow until just over 200F. Because they're a lot of bone and small you usually don't need to wrap them.