I like them with a rub, then smoked in a smoker, unwrapped, till they’re tender. Depending on size and temp that’s about 5 hours.
That is how I do mine.
I have an electric smoker, so meat does not really dry out. I usually set it for 225 or 250, and look at the meat peeling back from the bone at 4 hours or so. I usually let them in another 20 -60 minutes. After I let them rest a bit, I mop on BBQ sauce. It can't get much easier.
I always try to buy baby backs, and I think the smaller the better. Sams has them in 3 packs pretty cheap.
I'm pretty big on removing the membrane from the inside of the rib. Better eating, and allows the rub to sink in.
