I make no claim to being much of a smoker yet, as I am certainly a newbie at it.
On 2 seperate occaisions I have done my ribs this way. The night before, I rub them good with what we have here in Washington called Johnnys seasoning salt and also granulated Garlic. I then wrap the ribs pretty air tight in Saran Wrap and put in the fridge.
The next morning I remove the wrapped ribs from the fridge, take off the Saran Wrap, anf let the ribs sit / air dry on the counter for a couple hours befor putting them in the preheated smoker. I keep my smoker temp ot to 220 to 250 degrees and when the I T of the ribs hit 160 degrees, I pull them from the smoker and put them on my grill with Baby Rays BarBque sauce for maybe 30 minutes.
Right or Wrong, Both time I have done them this way i have had nothing but praise from my family when they eat them.
My son was here fro utah for last Christmas, he has been grilling ribs for years, says he learned how to grill them from his Phillapino wife, and feels he is a master at ribs, BUT, even he admitted that what I fixed at Christmas time was better than his.
He has since bought a smoker and is getting the bug as the most of us have done.
Thanks Rich