This is for 2 racks of ribs. Baby back ribs, while smaller, are more tender and are best suited to this recipe. Larger rib varieties will require more smoke/braising time.
Wash ribs thoroughly and pat dry with paper towels. Remove membrane from the back of the ribs. Brine overnight.
Prepare a double recipe of Dry Rub. Brush the ribs lightly with oil on all sides. Sprinkle each side generously with the rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour.
Heat smoker to ~250° and add wood chips. Place a drip pan under the ribs and fill with approximately ½” of water or beer (add fresh herbs if desired). Place ribs on a v-rack over indirect heat and close the lid to the smoker. Allow to smoke at ~250° for two hours.
After two hours on the smoker, individually place the rib racks on a sheet of heavy duty foil and create a “pouch” of foil around each. If desired, pour approximately ¼ C of Braising Liquid into each foil packet. Wrap tightly and place the ribs back on the smoker or in an oven and allow to braise for at least one hour (two is better) at 200° – 250°.
Once cooked through remove the ribs and allow to rest, wrapped in a towel, in an insulated cooler for a minimum of one hour. If desired, you can finish them on the grill with BBQ Sauce. Coat the ribs with sauce and cook them over direct high-heat (grill or broiler) until the sauce is thoroughly cooked in to the meat.