Originally posted by Sandris Rutmanis(Growler) If you are using a hot smoker or water smoker, heres what I like to do with ribs, (I usually use Babybacks) I make up a rub, 1 cup of whatever salty seasonings you like to 2 cups white sugar.(I like some of it to be a BBQ seasoning, and some Lowrey's) But instead of rubbing it on dry, I rub some olive oil on the ribs, then put on the rub, it will make a paste like substance, I wrap em up for 12 hours, let it soak in. The sugar adds a sweet taste, but more importantly mellows out the salty flavor while letting the salt brine the meat. I cook them in 2 stages, first, throw them on the smoker for 5 hours at 225 degrees, medium heavy smoke for the first 2 hours, light smoke for 3. After that I wrap the ribs in foil, and wrap that tight in cooking film. (Reynolds cooking film, like saran wrap, but good to 450 degrees)Put them back on for 3 more hours. The cooking film will work like a pressure cooker if you wrap it right, and the ribs will be fallin off of the bone moist and juicy. If you like them with BBQ sauce, brush it on lightly before you wrap them, too much and it will be soup. Used this to get 3rd a few years ago at the Kansas State Championship.