Originally Posted by ungratefulninja

Pull the membrane off the back with papertowel for grip and use a butterknife if needed if the store didn't already remove it.

For babybacks:

2 hours in smoker with dry rub with no foil with smoke.

2 hours wrapped in foil, I lay down honey and brown sugar underneath and on top of the ribs in the foil and a little bit of apple juice if I have some.

1 hour unwrapped to crisp them up a little. (if I'm in a hurry sometimes I'll do this last step in the oven for 20 minutes @ 350, at this point they don't need smoke anymore)

(this is the 2-2-1 method - change the first 2 hours to 3 hours for full sized ribs, if the ribs seem fairly done after pulling them from the foil I'll do less time in the last step)