Smoked Baby Back Ribs
Using the generic "pork ribs" because baby backs are so enormous and meaty these days that there's really no difference in cooking them and spareribs. Never gotten less than rave reviews for these smoked ribs, and neither will you.
Do not soak the wood chunks. That creates steam. Steam does not have flavor. Use dry smoke only.
I use a rib rack in the smoker but it is not essential. Using foil helps to seal in the juices. Total cook time should be 45 to 50 minutes per pound.
Nutrition data for this recipe includes the full amount of BBQ rub. The actual amount of rub consumed will vary.