My good friend Dave Welch sends along instructions for smoking a rack (or more ) of ribs.  Dave has been smoking meat for a while and has worked out some pretty tasty recipes. Dave’s singular piece of advice was ‘low heat and slow cooking’.

Rinse the ribs in cold water and pat dry. Remove the membrane the thin, papery skin from the back of each rack of ribs) from the back as the membrane blocks the uptake of smoke and creates a barrier to your seasonings. To remove the membrane, lay the ribs on a flat surface meat side down. Take a sharp knife and begin peeling the membrane from one corner near the bone.

Doing that helps the smoke flavor the meat and lets it cook in.

Rub seasoning into meat.  Dave suggested using ‘cheap yellow mustard’ mixed with the rub of choice for a nice glaze on the finished meat. Cajun spice was used for the rub. Whatever you choose to use, really work it in to the meat.

Place meat in preheated smoker along with a pan of water off to the side to provide moisture. Keep the heat low, about 200 – 225 degrees for 4-6 hours.

Fall off the bone tender and lip smacking good!