We cook spares. Preferably cut St Louis style. Pull back surface membrane. Leave thin membrane underneath. Wet with Lea & Perrins and use rub of your choice. We prefer Big Country BBQ "Simply Unique" (Yes shameless plug for our product)

Don't be stingy with rub. Roll up ribs and place in ziploc bag for 2 hrs. Remove from bag and light fire. Place ribs on smoker bone side down at 275 degrees for 3 hours. Spritz with some oil/fruit juice at 1.5 hours into smoke. We use pineapple/liquid butter mix. At the end of three hours, wrap in foil. Can add sugar now if ya want a sweet rib or more regular rub if want a savory rib. Check ribs 1.5 hours later for tenderness. Sometimes they will need another 30 minutes of so depending if you want fallin off the bone or not. When ready, remove from foil, add sauce glaze of your choice and put back on smoker for 20 or 30 minutes to set glaze. Can skip this step if want a dry rib.

Chow down and be prepared to be asked by all your neighbors to cook the block party from now on. Proven competition rib recipes.

Want to outdo the others.
Forget foiling!! Retains too much steam and makes em mushy.
Use unwaxed butcher paper!
I started doing this with brisket, beef ribs, boston butts and pork ribs.
My smokings went to a whole new level...