Step 1

1 Combine the salt, pepper, smoked paprika, sugar, garlic powder, onion powder and chipotle powder in a bowl, stirring to incorporate

Step 2

2 Place the ribs on a cutting board

Step 3

3 There is a thin membrane on the bone side, which some folks say prevents flavor from penetrating the meat and which is papery to chew on

Step 4

4 But pulling it off can be tricky, and a lot of ribs are served with the membrane still on

Step 5

5 The choice is yours

Step 6

6 If you opt to remove it, slide a small knife beneath the membrane to cut it enough so that you can grab it with your hands and pull it off

Step 7

7 The best place to insert the knife is in the midsection, so that you can tear off first one side, then the other

Step 8

8 Coat both sides of the ribs liberally with the seasoning mixture and rub it into the meat

Step 9

9 You will probably have leftover rub, which can be stored in an airtight container at room temperature for up to 1 month

Step 10

10 If you are using a commercial stovetop smoker, follow the manufacturer's instructions

Step 11

11 If not, spread the drained chips on the bottom of a metal baking pan

Step 12

12 Atop the chips, set an aluminum drip pan or a length of aluminum foil, curled up on all four sides to form a homemade drip pan

Step 13

13 Set a rack over the drip pan

Step 14

14 Place the ribs on the rack

Step 15

15 Put the lid on the pan or cover tightly with foil

Step 16

16 Place the pan atop two stove-top burners, both set at medium-high heat

Step 17

17 Once smoke begins to escape from the pan, after about 5 to 10 minutes, reduce the heat to medium-low; cook for 45 minutes

Step 18

18 The ribs will have turned a chocolate-brown color

Step 19

19 About 5 minutes before the ribs are finished on the stove top, preheat the oven to 250 degrees

Step 20

20 Transfer the covered smoker pan to the preheated oven and bake for 1 1/2 hours

Step 21

21 At the end of that time, if you like a little char or crispness on the exterior of your ribs, position the top oven rack 4 to 6 inches from the broiler element and preheat the broiler; uncover and broil the ribs for about 10 minute, keeping the oven door open a little to monitor them so they don't burn

Step 22

22 If you like sauce on your ribs, you can sauce them 10 minutes before taking them out of the oven or at the same time you place them under the broiler

Step 23

23 Serve warm