3-4poundsbeef Ribsback, chuck, or plate - see note
2tablespoonsBBQ sauce see note
2teaspoonsblack peppercoarse ground
Fill smoker with hickory pellets and turn on to 230ºF (see note).
Combine the BBQ sauce, pepper, and salt.
Rub the BBQ sauce mixture onto the Ribs.
Place Ribs on the lowest grate of the smoker and smoke for 2 hours.
After the 2 hours, combine water and vinegar and spray or brush on the Ribs every hour for 3 more hours or until the ribs register 205-210ºF.
Remove Ribs from the smoker and wrap in parchment paper or foil. Let rest for at least 30 minutes up to an hour.
Back Ribs are the least expensive and usually have the smallest amount of meat. You can also use Chuck Ribs or Plate Ribs. Plate Ribs are going to be the nicest type of Ribs with the most meat, with Chuck Ribs falling somewhere in between plate and back.I like to use a lower temperature for thinner Ribs and a higher temperature for thicker Ribs. Cook the Ribs reach 205-210ºF, about 3 hours longer, depending on the size of your Ribs.