To cook ribs using a smoker, prepare the smoker, wash the ribs, remove the membrane, season the ribs, and cook the ribs for at least four hours. The ribs are done when the internal temperature of the meat reaches 165 degrees Fahrenheit.Continue Reading
Soak wood chunks in water for one hour before smoking. Put charcoal on the grate inside the smoker, and light the charcoal. Once the charcoal briquettes turns gray, spread them evenly over the grate. Place the soaked wood chunks on the charcoal, and open the vents. Fill the water pan in the smoker with water.
Wash thawed ribs with cold water. Place the ribs meat-side down on a clean surface, and use a sharp knife to peel the membrane from one corner of the bone. Grasp the corner of the membrane using a dry paper towel, and peel it back to remove it. Rinse the ribs one more time, and pat the meat dry with paper towels
Coat the ribs with prepared yellow mustard, and then season with a dry rub. Once the smoker reaches 200 degrees Fahrenheit, place the ribs in the center of the cooking grate, and let them cook for at least four hours or until the internal temperature of the meat reaches 165 degrees Fahrenheit.