Saw posts by HighOnSmoke and tomcrete1 using some Chuck Beef Riblets from Wal-Mart and decided to give them a whirl. They were priced $2.94/lb. when I purchased them and were cryovaced with two pieces per package. These are about the same size as back ribs and didn't have any true shiners.
I slathered them with a thin layer of molasses and Worcestershire sauce to act as a binder, then liberally seasoned them with kosher salt, coarse ground black pepper, garlic powder, onion powder, and cumin. They were held in the fridge overnight; they were taken out and brought up to room temperature.
After a calibration test with my new Fireboard, my Blaz'n Gridiron was running +/- 1° from a set point of 250°. I am still running out the string on the BBQers Delight Hickory pellets from my burn in; smoke was thin and blue, just as it should have been.
I let them run at 250° for 3.5 hours without opening the lid. When checked on the Thermapen they had an I.T. of 198° ... just a hair above the 195° I was going to remove them at.
Let them rest for 15 minutes before slicing. Smoke rings may not have an impact on taste but they're a thing of beauty ...
I'll purchase them again, without a doubt. I'll use a heavier hand on the kosher salt and try cracked pepper rather than a coarse grind on the next effort ... and probably add a some sort of heat to the rub.