Boy, they do look great!
Smoke -Beef ribs have more connective tissues and collagen, and benefit from a long marinade in an acid containing solution. I like to use a rub in a canola oil and apple cider vinegar bath that has been blended at high speed. That just keeps it from separating.
Here is a simple rule-of-thumb I use for the ratios of oil to vinegar, and time for ribs and steaks :
2 parts canola to 1 part apple cider vinegar - 2 hours marinade
4 parts canola to 1 part apple cider vinegar - 4 hours marinade
6 parts....you get the picture...
The reason I decrease the ratio of apple cider vinegar is that I don't want the strength of the accidity x the length of time for the marinade to be strong enough to break down the muscle tissue and make the meat surface mushy or "mealy".
We want tender - but also want the nice, firm to the bite texture that meat can have when it is "just right"