• Remove ribs from package and rinse under cold water.
• Cut brisket bone and square ends to make them St. Louis style spare ribs.
• Remove membrane.
• Generously coat bone side of ribs with Jeff's original rub.
• Wait about 10 minutes for the rub to take on a "wet" look. This means the rub has mixed with the rib juices and will stick to the ribs without falling off when you turn them over.
• Flip the ribs over to meaty side up and coat the top and sides with generous amounts of Jeff's original rub.
• With the ribs on a cookie sheet, place them in the fridge overnight to allow the flavors in the rub to seep into the meat.
• Set up your smoker for cooking at about 230 °F with indirect heat. If your smoker has a water pan, fill it up with hot water.

Follow this cooking schedule:

• Initial smoking: 4 hours at 230°F on the grate with pecan/cherry smoke.
• Wrapped cooking: 2 hours at 230°F, with no additional smoke needed.
• Extended tenderizing: 2 hours at 200°F, still wrapped. The meat is typically around 195–200°F near the end of this stage.
• Hot rest: about 1.5 hours at 170°F, still wrapped, until a bone turns and pulls free with little resistance. This is intentionally softer than a standard tender rack stopped at 195°F.
• Remove the ribs from the foil and pull the bones out of the meat.
• Slice the meat into ribs that are about 1-inch wide.
• Serve right away.