Ok here goes. First, I cook Texas style, which means low and slow with just dry rub. Salt and pepper are all that is required, but do not overdo the salt. Dries out the outer portion and gets too salty (obvious). You can also add some chili powder or cayenne to kick it up a notch, or some brown sugar for sweetness, but be careful as it will caramelize and turn the ribs black. I smoke with an offset smoker, meaning there is a separate fire box for indirect heat. I cook using 100% oak, not mesquite, and never use raw wood. Raw wood in the smoker makes temperature control harder and will discolor meat with excess smoke(make it black). I use a side burn barrel and start about 12 split pieces of oak stacked log cabin style in the barrel. Put a cross grid of rebar in the barrel about 10 inches up from the bottom and cut an access hole in the side at the very bottom so that a shovel can access the coals. In about thirty minutes, you should have coals to add the firebox. Place the ribs on the rack in the smoker while it is cold then add the coals. VERY IMPORTANT....keep the temperature of the smoker (I sometimes use an electronic thermometer on the grill grate) between 210 and 225 degrees. Take the ribs off at exactly 4 hours. Not 3:59 or 4:01. This is important because cooking too short makes the ribs tough and too long dries them out. You should see the meat pull back from the bone exposing the tips of the ribs, but do not obsess about this. I have seen guys "eyeball it" with this observation and end up with overcooked ribs. There is some kind of (chemical ?) reaction that occurs when the fat hits a certain temperature and renders into the meat making it butter tender. This can be measured with a meat thermometer wth brisket, but does not work with ribs. I never mop my ribs or wrap them in foil for a while as some do. I find if I execute this plan to perfection, the ribs are moist and delicious with just the right amount of smoke. Barbeque sauce is not required as it covers up the tasty smoky flavor in my humble opinion.
