Get some properly trimmed ribs from a good butcher. Make sure they are meaty with the Backbone cut off so you can slice them apart easily after cooking and the membrane taken off so they accept seasoning.
Marinade over night in a mixture of 4 cups Grape Juice 2 cups water with 2 heads of garlic a small handful of rosemary, � cup salt, one cup sugar, and a tea spoon of cayenne peppers. What I use to mix the solid ingredients with the water and wine is a Vitamix blender. Throw in the whole heads of Garlic and un-chopped rosemary and let the blender do the work. Makes a marinade in under a miniute. Poke a few holes into the meat from the fat surrounding the ribs so the fat gets into the meat while its smoking.
Put the meat rib side up into the smoker laying flat with 6 oz of your favorite wood at 200 for 6 hrs until an internal temp of 180.00 then turn down and hold at 160 for 2 hrs or until meat is real tender but still juicy.
We used Grape juice because I thought the kids would like it better in retrospect this is a great adult dinner served with fresh corn. Rice with carrots and a hearty red wine. The ribs absorbed enough flavor we did not need any sauce. Next time I will use Red Wine instead of Grape juice, increase the Cayenne pepper - and feed the kids hamburgers.
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