I just started using a smoker this summer so I'm entry level at best.
So far I've had good luck with baby back and/or spare ribs, smoking them using the 3-2-1 method. I start out using charcoal and hickory wood. Once the charcoal burns out I just use the wood. I try to keep the smoker box temp between 200° to 250°.
3-2-1 method-
3 hours in the smoker, membrane removed, rub only, bones down. I spritz them every half-hour or so with a 50-50 mix of apple cider vinegar and apple juice.
2 hours wrapped (I use aluminum foil), with brown sugar, butter and honey on them with about 1/2 cup of apple juice within the wrap, meat down.
1 hour unwrapped, bones down, about 1/2 hour or so in I put the BBQ sauce on them.
Again, I'm entry level and always looking to see how others do it.
Good luck, NYH1.
