Yum. I have a Traeger pellet smoker, and I LOVE it. We use it all the time. I tried a charcoal smoker, but I could NEVER get the temperature controlled. I do the 3-2-1 method on my ribs. First I cut the membrane on the backside off. Then I apply a dry rub on both sides and put them on with the smoker set to 180 degrees for 3 hours. I also make a small bowl out of aluminum foil, put liquid in it (apple juice or water) and put it in the back corner of the smoker. After 3 hours at 180 degrees, I take them off, and wrap them in aluminum foil after treating both sides to melted butter, a drizzle of honey, a little Sweet Baby Ray's BBQ sauce and a little brown sugar. Then 2 hours at 225 degrees. Then I pull them of, unwrap them (saving all the magical juices), turn the smoker up to 250 and put the ribs back on for 1 hour (or until you get an internal temperature of 205 with an instant read thermometer) with another application of BBQ sauce. While that is happening, I put the magical juices in a pan, reduce until it thickens up, add some BBQ sauce to it, and place it on the table in a bowl. You can easily pull the bones clean out. We smoked a Prime Rib on it once, and it was AMAZING!
