Choose ribs: baby back, St. Louis, or spare ribs
Remove the membrane from the back of the ribs (optional but recommended)
Trim excess fat and loose flap meat
Season with a dry rub (apply a binder like mustard, oil, or water if desired)
Rest ribs 15–30 minutes to let rub adhere
Preheat smoker to 225–250°F (107–121°C)
Use hardwood smoke (oak, hickory, apple, or cherry)
Place ribs on the smoker bone-side down
Smoke until bark sets and ribs reach about 160–175°F internal (about 4–6 hours, depending on thickness)
Optional wrap: wrap tightly in butcher paper or foil at 160–170°F
Continue cooking until tender and internal temperature reaches about 195–205°F (about 1–2 more hours)
Check for tenderness using a probe or bend test (probe should slide with little resistance)
Optional glaze: brush with sauce during the last 15–30 minutes (use light coats)
Remove ribs and rest 15–30 minutes
Slice between the bones
Serve immediately