Ribs, Ribs, Ribs

[Snapdad]

Try preparing the ribs with the dry rub earlier and let them sit a while. Prepare them with the dry rub, then let them sit in the fridge like that for at least 4 hours. YMMV.

[motoeric]

Experimenting to see what works for you is always the way to go. I prefer a mix of fruit and hard wood (usually apple or cherry w/ oak). Most people use a version of the 3/2/1 method with foiling their ribs. They remove the membrane, rub the ribs, and put them on the smoker at about 230 for 3 hours. They then put them in foil with honey, more rub, turbinado sugar and squeeze margarine. They seal em up and back on the smoker for 2 hours. They then take it out of the foil and finish them up for an hour on the smoker without the foil.

I cut that down to 1.5, 1.5, 1 for St. Louis. I find that the ribs are too soft after 3,2,1, but YMMV.

Eric