I bought a couple racks of ribs to smoke yesterday. I took the membrane off of the back and rubbed them down. I used the 3-2-1 method when I smoked these. First three hours smoked these with hickory and pecan wood between 220-250. I took them off and wrapped them in foil and let them cook two more hours. I wrapped one with butter, honey, brown sugar, and a shot of Jack Daniels. The other was wrapped with butter, honey, brown sugar, and sweet Thai chili sauce. Afteri took them out of the wrap I put them back on the smoker for the last hour.
