I started off buying some Baby back ribs from Safeway at under $3 a pound. Each rack was about 3 pounds each and I did 2 racks this time. I took them out of the fridge about 2 hours before they were to go on, took the cryovac off them, rinsed in cold water and patted dry. Then I dusted them heavy with the Cook Shack Rib Rub. I put them back in the Fridge for an hour before cooking.
I started with a cold smoker. I used 3 ounces of hickory in 2 hunks of wood.
I put the ribs on one rack with the hangers set at the top position.
After 5 hours I took them out, wrapped them in foil and a some sauce, (I really like Sweet Baby Ray's) then a towel and ice chest while the rest of our Memorial dinner was being prepared. I don't have any photos of the finished product, but it was pretty good. Not great. The meat was just a little dry. At the 4 hour point, I checked the meat and it wasn't to my satisfaction, tenderness wise. The internal temp was 175. I bumped the smoker to 250 and put them back in for an hour. The meat came up to 190 and that's when I took them out. With the sauce, they were very good. Without the sauce, they were a little dry, the smoke had just a bite to it as well. No meat clinged to the bone, but it didn't just fall off the bone either. The meat separated very easily from the bone using fingers or a fork.
Next time I'll wrap them in foil at the 3 hour point and put them back in for 2 hours. I'll keep the temperature at 225, not bump it up to 250 for the last hour since they will be wrapped to keep in moisture. I want to try and add some apple juice to the ribs when they go in the foil. Not much; just enough to steam them as they sit there. Or maybe some Yukon Jack. A couple shots of Yukon to the ribs while they are in the foil for the last couple hours should be interesting!