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.<\/p>\n
Wash ribs thoroughly and pat dry with paper towels.\u00a0 Remove membrane from the back of the ribs. Brine<\/a><\/strong> overnight.<\/p>\n Prepare a double recipe of Dry Rub<\/a><\/strong>.\u00a0 Brush the ribs lightly with oil on all sides.\u00a0 Sprinkle each side generously with the rub.\u00a0 Pat the dry rub into the meat.\u00a0 Refrigerate the ribs for a minimum of 1 hour.<\/p>\n Heat smoker to ~250\u00b0 and add wood chips.\u00a0 Place a drip pan under the ribs and fill with approximately \u00bd\u201d of water or beer (add fresh herbs if desired).\u00a0 Place ribs on a v-rack over indirect heat and close the lid to the smoker.\u00a0 Allow to smoke at ~250\u00b0 for two hours.<\/p>\n After two hours on the smoker, individually place the rib racks on a sheet of heavy duty foil and create a \u201cpouch\u201d of foil around each.\u00a0 If desired, pour approximately \u00bc C of Braising Liquid<\/a><\/strong> into each foil packet.\u00a0 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\u00b0 \u2013 250\u00b0.<\/p>\n