Step1: SMOKE FOR 3 HOURS
Start with exposing the seasoned ribs to 3 hours of heavy smoke over low heat (smoke mode). Our Applewood pellets will be the best when smoking pork, but other hardwoods (hickory and alder) also work really well with ribs.
Step2: WRAP FOR 2 HOURS
After the initial 3-hour smoke, foil the ribs with a liquid of your choosing (I used apple cider, 1/4 cup dark brown sugar, and 2-3 Tablespoons of butter) and cook at 225-250 degrees for 2 more hours. After the braising period, I look for great retraction of the meat from the bones. I want the bones to be exposed on end at least 1/4 to 1/2 an inch.
Step3: SAUCE AND SMOKE FOR 1 HOUR
Lastly, baste the ribs basted in your favorite BBQ sauce and return them to the grill for a final hour to hour and a half to finish the ribs and set the sauce.