What follows is, to date, my best effort on ribs using my Smokette:
First, the rub:
ROJO's Rib Rub
2 cups of raw sugar
1/4 cup paprika
2 teaspoons chili seasoning
1/2 teaspoon cayenne pepper
1/2 cup kosher salt
2 teaspoons black pepper (fresh ground with medium flakes if possible)
1 teaspoon garlic powder
Combine this into a large bowl (glass is best) and mix well. This should be enough for 3 slabs of baby back ribs.
Remember to take of the membrane from the back of the rib and rub that side also.
Rub ribs down thoroughly and store in fridge 24 hours prior to smoking. Remove ribs from fridge and set them out on the counter 2 hours before placing in smoker.
The Smoking Process
This is the easy part. Use 3 ounces of apple wood. Place ribs in smoker and smoke at 225 degrees for 7 hours. That's right 7 hours. I know CookShack says 3 or 4 hours, but trust a Memphian, you want to go for 7 hours. I should warn you now. When doing this for the first time, don't invite anyone over. If you do, you won't get more than 2 or 3 bones.