For Ribs

• pork ribs
• rub of choice - 3 tbsp per rack

For Mop

• 1 cup water
• 1 tbsp spice rub
• 1 tbsp vinegar

1. Prepare smoker with wood of choice, assuring that a “clean” smoke is being released (not billows of black smoke). The ideal smoking temperature is between 200-220º F
2. Trim rack by cutting through membrane in the middle of rack (scissors work well), then pulling the membrane off with your hands. It should come off in two pieces
3. Sprinkle rub of choice over each rack (about 3 tbsp per rack), liberally, covering bones and meat. There is no need to rub it in! The moisture in the rack will cause the rub to start to rub off when you apply pressure. Only a dusting is needed to adhere the rub
4. Place ribs in rib rack inside smoker, with the fat end close to the heat source. Do not over-crowd rib rack- you need room for the smoke to circulate evenly around the meat
5. Smoke 4-5 hours, or until the meat starts to fall off the bone
6. Before removing from smoker, assemble "mop" by mixing together water, vinegar, and 1 tbsp of rub
7. Lightly brush over ribs once removed, to allow the meat to soak up additional moisture