I use the "3-2-1" recipe for ribs and they are consistantly great. After applying a dry rub:

- smoker at a consistant 250 deg
- 3 hrs on the grate with constant smoke (prefer cherry)
- 2 hrs on the grate, wrapped in foil with a heavy spritz of apple juice (ribs will be falling apart)
- 1 hr on grate, foil unwrapped to firm ribs back up
- serve with an Ommegang Three Philosophers

Ben