Those look great! Stephanie loves plate ribs, we haven't made any in a good long while though. The first time I made them, I used Creekstone Farms and they were excellent. I rubbed with Louisiana Hot Sauce (my favorite) then SP&G and smoked for 6 hours or so until they probed tender. I spritzed here and there with 50/50 water and ACV, or it might've been pickle juice, can't recall. No wrap, just smoke from the KBQ and time. All that was needed.
Like everything in BBQ, there's 100s of ways to do it. Your way proved to be a good one! Well done!
