Pat ribs dry with another paper towel, and season generously with BBQ rub on both sides, then place in smoker for approx hours, making sure to monitor and. Close the lid and close the top vent on a charcoal. Preheat your smoker to 275°F. Insert a butter knife between the membrane and one of the rib bones.
In a bowl, combine brown sugar. Few things in life compare to the sweet and tangy taste sensation of slow- smoked, baby back ribs, whether you like them competition-style or falling off the bone.
Smoke the ribs at 225°F to 250°F for four to five hours. You can baste or mop the baby back ribs occasionally. It takes about hours to smoke a rack of pork spare ribs. Memphis is famous for savory smoked pork ribs.