Place the rib section bone side up and pry up the membrane with your fingers or a sharp implement such as a butter knife.

Grab ahold of it with a paper towel for better grip and pull firmly to remove it completely.

Apply the Texas style rub first then apply the original rub over the top of that.

First place the ribs bone side up and apply the Texas style rub all over and don't forget the sides.

Next apply a coat of the original rub in the same way.

Now flip them over and repeat the Texas style rub and the original rub on the meaty side.

If you are doing this in advance (highly recommended) you can now place them in the fridge to dry brine and they will be good to go in as little as 4 hours although 8-10 hours is even better.

I recommend you cook them for 1 hour at the lowest setting or the specialized smoke setting. I use the Camp Chef Woodwind and I used “lo smoke”.

Once the smoker is ready place the ribs on the grate or you can use a pan and rack like I did to keep the smoker clean and eliminate some of the cleanup.

After the initial 1 hour, turn them up to 225°F. (On the Woodwind, I turned them up to Hi Smoke which maintains an average of 220°F)

Maintain the 220-225°F temperature in your smoker for 6.5 to 7 hours or until the ribs are tender. You can also check them with a temperature probe if you prefer– they are done when they reach about 200°F in the meat between the bones. Make sure the probe does not touch the bone.

Tip: Mist the ribs with apple juice every 30 minutes or as often as possible while they are cooking using a food grade plastic spray bottle.

Preheat your smoker to 225 using indirect heat. If your smoker uses a water pan, fill it up.

Once the smoker is ready place the ribs on the grate or you can use a pan and rack like I did to keep the smoker clean and eliminate some of the cleanup.

Maintain 225 to 240°F temperature in your smoker for 6 to 7 hours or until the ribs are tender. You can also check them with a temperature probe if you prefer– they are done when they reach about 200°F in the meat between the bones. Make sure the probe does not touch the bone.

Tip: Mist the ribs with apple juice every 30 minutes or as often as possible while they are cooking using a food grade plastic spray bottle.

When the ribs are finished cooking, let them rest for about 10 minutes under tented foil then slice them between the bones and serve.