You can buy many types of ribs. Our family's personal favorite are the St. Louis style. They are larger, meatier and have a higher fat content. They will take a little longer to smoke, but you will get more meat for your money.
First you will need to apply a dry rub to the ribs before putting them on the smoker. I made a mixture of the following:
paprika
dried thyme
cayenne
white pepper
chili pepper
ground coriander
granulated garlic
onion powder
salt
freshly cracked black pepper
dry mustard
dark brown sugar
In a medium bowl, begin with paprika. Then begin adding more or less of the following seasonings. Taste as you go and add more or some and omit the ones you think you don't like.
It's fun to "invent" your own special dry rub.
Apply the rub to the ribs for a few hours before putting on the smoker. Overnight is even better.
Set your smoker so that you can maintain a constant temperature of about 225 degrees. Depending on the thickness of the ribs, it will take about 2 1/2 - 3 1/2 hours.
Some people brag that the "meat just falls off the bone." I don't want them that done. I want to have a little resistance when I take my first bite!
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