This is my favorite cut of meat to smoke so I thought I'd share my cook.
Using Hickory Chunks for smoke flavor today, I also like Pecan which is slightly milder and if I'm in the mood for a stronger smoke profile I'll use Mesquite. Chunks are buried throughout the charcoal ring, loaded up waiting for my chimney of coals to ash over.
Hot coals dumped, now waiting for my fire to burn clean which usually takes about an hour after I've dumped the coals.
Time to Rub down some Ribs, I slather them first with Louisiana Hot Sauce and then just a 50/50 by weight blend of Kosher Salt and course Black Pepper (Texas Style). I've tried other Rubs and this is how I prefer to cook them.
Once the fire cleaned up on the Smoker, smoking these at grate temp of 275 they'll be done when they are probe tender which I'll start checking for in about 6hrs. If they are not probe tender I'll give them 30 more minutes and check again.
Now the wait