It’s the 3-2-1 method…that is - 3 hours directly in smoker, 2 hours wrapped in butcher paper/foil, 1 hour back on smoker to finish.

Step 1: remove back membrane and trim (usually cutting the smallest rib off and making it more evenly rectangular cut)

Step 2: use mustard or honey mustard as binder, season liberally with rub of choice. I usually make my own that has kosher salt, pepper, seasoned salt, garlic powder, cumin, brown sugar, onion powder, paprika, chili powder.

Step 3: Put on smoker at 225 with water pan. Spritz with Apple cider vinegar every 30-45 minutes until it’s been 3 hours.

Step 4: Remove and wrap. When wrapping I cut up a few slices of cold butter and put it on top of the ribs and drizzle a little honey over it and finish with a sprinkle of brown sugar. (Note: do not put brown sugar on bottom of ribs, the more direct heat can cause them to overheat and burn on the bottom - learned this the hard way) leave on for 2 hours. If you want you can lower the temp of the smoker to 190-200 if you’re concerned it will cook too fast. I’d do this if you’re wrapping with foil just to be safe.

Step 5: Remove and lather with some bbq sauce on both sides and put back directly on smoker. I’d recommend mixing in the juices you have in your wrap into whatever bbq sauce you’re using. The flavor in those juices is amazing. If they cooked quickly during the wrap period, you may only need to put them back on for another 30 minutes or so. At this point it’s less about getting them to temp and more about helping to solidify the exterior with some nice caramelization and a little better bark.

Step 6: Remove and let rest for 15 or so before serving.