There are many different opinions and techniques for smoking a rack of ribs. The best way to find out what works for you is to practice and experiment with different available recipes, or new recipes you come up with. No matter what recipe or taste you are looking for, the key to turning a plain rack of ribs into a tender, juicy, perfectly smoked rack of ribs is "Low and Slow." This means low temperature (225-250 degrees F) and al long time (about 5 hours for a 5 lb rack).

When I prepare a rack of spare ribs for smoking, I usually prepare the ribs the night before I am going to smoke them to let the rub soak in to the meat. This will give the rub plenty of time to work. A rub is basically a blend of seasonings that is applied to meat before smoking. You do not have to use a rub, but I recommend it because it will add flavor to the meat. How much flavor depends on your rub recipe, but that is another story.

The rack of spare ribs referred to in these instructions weighed 5 pounds, and was smoked using indirect heat (225 F) for about 6 hours.

FRESHNESS

When I choose a rack of ribs for smoking, I make sure that the meat has not been previously frozen. Sometimes choices are limited, but fresh meat will have a better flavor, and it will be very tender when smoked correctly. If the ribs have been frozen, as most have, no biggie. Make sure your thaw them out in the refrigerator.

TRIMMING THE RIBS

When you purchase a rack of spare ribs, there will be a membrane located on the underside of the ribs. Most people have different opinions regarding removing the membrane or leaving it on. I remove the membrane with a sharp knife, or I have my butcher remove it for me. If you are new to removing the membrane, you may ask your butcher to remove it for you the first time, and maybe he or she will even show you how to remove it. You can also leave it on because if the ribs are cooked correctly, the membrane will pretty much dissolve while cooking.

If you choose to remove it, begin by trimming it away from the bone on one end of the ribs. You can either continue cutting it off, or if you get lucky, you can grab it with a pair of pliers, and pull the whole membrane off at one time.

When trimming the fat off of the ribs, make sure you leave a little. There will probably be an excess amount in some places. Just trim it down until it looks right to you. The fat will render, turning into oil, and it will help to keep the ribs moist.

SEASONING

Prepare your rack of ribs the night before you are going to smoke it, allowing 15 or so hours to let the rub soak in.

Coat the ribs with a thin layer of olive oil before applying the rub.

Season both sides of the ribs with your favorite dry rub. There are a few listed on thesmokerking.com. If you decide to make your own rub, remember, the goal is not to overpower the taste of the meat with seasonings, but to add to the flavor by correctly blending different seasonings together that will enhance the flavor of the meat.

Some people like to marinade their ribs, but I have had the best results with using a dry rub.

COOKING

Remove the ribs from the refrigerator about 45 minutes before cooking them so they are closer to room temperature.

I smoke the ribs at a consistent temperature of 225 degrees F for about 1 hour per pound, but usually no more than 6 hours.

Place the ribs bone side up in the smoker. I use a rib mop sauce that has no or very little brown sugar, and no tomato products in it. These two ingredients will burn before the meat is done, and produce bad results. It is best to apply a finishing sauce or glaze towards the last 30-40 minutes of smoking.

A great mop sauce that I use is to mix 2/3 cups of Apple Cider Vinegar and 1/3 cup of olive oil in a spray bottle. Shake the bottle and spray the ribs down about every 45 minutes. The Apple Cider Vinegar will help tenderize the meat, and make the ribs a little sweeter.

When applying the finishing sauce, turn the ribs over so that the bone side is down, then apply the sauce. Do this during the last 30 minutes of cooking.

The ribs are done when the meat retracts and exposes the edge of the rib bones by about 1/2 inch or so, and basically each rib section will tear apart with ease. The internal meat temperature will be about 180 F when done. An instant read thermometer is a must have for checking the doneness of the meat.

After a while, you will develop a feel for doneness.

Using different types of wood will produce different smoke flavors in the meat. I usually use mesquite, apple, and charcoal. Too much mesquite can add a strong, smoky flavor to the ribs, so use it sparingly. Hickory and oak are also some of the commonly used woods for smoking ribs.

SERVING

Let the smoked rack of ribs rest for about 10 minutes before cut into it.

Cut down the middle of each strip of meat between each rib bone. Add your favorite sauce, and enjoy.