Step 1

Remove the membrane from the boney side of the ribs.

Step 2

Cut them up into individual ribs.

Step 3

Place the ribs into a bowl or container.

Step 4

Brush olive oil onto the meat and sprinkle rub onto the top and sides of the ribs.

Step 5

Cover the container and place the ribs in the fridge for 2 hours to dry brine.

Step 6

After 2 hours, remove the ribs from the fridge and allow them to sit on the counter for about 30 minutes (do not rinse off the rub).

Step 7

Place the ribs bone side down directly on the smoker grate

Step 8

Smoke at 225°F (107°C) for 4-5 hours or until they get as tender as you like them.

Step 9

Serve immediately with a couple of sides such as savory potatoes and sautéed green beans.