Start your fire in your smoker and get it to about 285 degrees.
Most ribs are already trimmed, so unless you find big chunks or flaps of fat that you want to trim away, you probably won't need to trim.
Apply our slather. I suggest mustard or hot sauce, but you can even use water. You just want something to help your rub adhere to the surface of the meat.
It's best to have your rub in a shaker and hold about a foot above the ribs, generously applying. You will apply 1/3 to 1/2 cup to your rack of ribs.
Place your ribs in the smoker meat side up. You will cook the ribs for 8 to 9 hours until done. The internal temperature will be at about 203 when they have reached the desired doneness.
During the last 5 hours, spritz your ribs frequently to prevent the ends from burning.
Allow the ribs to sit about 30 minutes. Serve them on the bone, but if you have cooked them to the proper internal temperature they will be falling off the bone. Serve as is or I like to serve with a little of my favorite barbecue sauce!
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