Step 1: Remove the membrane from the bone side of the ribs - you can use a fork or knife.
Step 2: Take a dry rub of your choice (Red Beard Seasonings Ohio Pork Rub) and apply generously to the meat side of the ribs.
Step 3: Place the ribs directly on the racks and cook for 2-3 hours at 225-235 degrees. Every hour, spritz the ribs with apple juice or apple cider.
Step 4: Once the ribs reach and internal temperature of 165 degrees continuous, remove from the smoker. Apply your favorite BBQ sauce to them and wrap in aluminum foil, or butchers paper. Then we will bump the temperature up to 325 degrees F and cook for another 2-3 hours. You want to cook to an internal temp of around 200 degrees F so the ribs will be nice and tender.
Step 5: Pull from smoker and add another layer on BBQ sauce. Place back in the smoker for 20 minutes at 325 degrees F to allow the BBQ sauce to set and get nice and sticky. Slice and serve!
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