Questions on cut Beef Ribs

[Chuck Bench]

We buy our beef usually by the side...we have the butcher pretty much give us as many 1" steaks as possible and then as much hamburger meat as possible...in the process, we have always had them cut the Beef Ribs up into singles...next time I'm either going to have them leave them whole or give us some bone in Ribeyes...or what do y'all think about having them cut into doubles?

So, I have a whole cow worth of single Beef Ribs in the deep freeze...I want to smoke them up tonight...

What I was thinking of doing was to put them in a disposable half pan and put some SPG and paprika on them and then smoke them for color...and then put some beef broth in the pan and put foil over the pan to tenderize them...

My questions are:

1. How long do you think I should cook them uncovered and covered?

2. Should I put them in a pan or right on the grate?

3. Is there any other way that you would smoke these?

4. Am I crazy for trying to smoke single ribs?

I've never done beef ribs so I have no idea what I'm doing...just looking for some guidance and opinions fellas...let me have it lol

 

[Bob Sample]

I usually buy them in 3 or 4 bone slabs. Smoke them for 4-5 hours until tender, no pan, no foil. I use salt, pepper, coarse ground garlic and onion flakes. Paprika pretty much loses any flavour it has when cooked and is basically a filler in rubs. Individual bones will probably take less time.