I do the good old 3 - 2 - 1 on St Louis or a 2 - 2- 1 on Baby Back ribs. Sometimes I marinate my ribs, before applying a rub, maybe. I say it that way because I like to switch it up from time to time. Then I wrap them tightly in Plastic wrap, Place them in the fridge until the next day. The next day I will get my 30 inch Masterbuilt electric smoker Up to temp, after unwrapping the ribs and placing them on tray and bringing that tray out to my table I put up every time I smoke. When smoking, when I reach that middle time constraint, I wrap the ribs in foil, add my moisture, which is in a spray bottle, 80% Apple juice, 20% Apple Cider Vinegar with a few shakes of Tabasco Sauce. Wrapped tightly, now put back in the smoker. The next stage, I fire up my Weber one touch gold, and the ribs get out of the foil and taken to that BBQ to be sauced, many times.
Everyone who has had my ribs, loves them
30 inch MasterBuilt Digital smoker, 10 inch industrial Slicer, Meat Grinder, Food Dehydrator, all the toys, reside here!