First, take your ribs out of the fridge and let them sit on the counter for an hour or so to let them come up to room temperature. Apply olive oil and your favorite rub and let it sit for a bit... No sauce.
I use a weber smokey mountain smoker. I set it for 225 degrees. I use a pitmaster IQ to control the temperature.
I dont use any water in the pan. 3 chunks of hickory on the coals. 2 hours like this, then I put the racks of ribs in foil and make sure its sealed pretty good, then back on the smoker for 2 more hours.
Then remove the foil (be careful, the liquid in it is fucking hot) and put the ribs back on the smoker for maybe another hour, or two. When the meat is pulled back on the ribs and when you lift them in the middle and the "bark" cracks open, they are done.
Ok now turn on your broiler in the oven. Put the ribs on a large cooking sheet. Brush on your favorite sauce. I make my own, using lots of pepper, molasses, honey, some vinegar, and some other ingredients. Use whatever you like.
Put the ribs under the broiler and keep your eye on it... this part can fuck up all your work.
When the sauce starts to carmelize, take the ribs out. Really keep your eye on it, because it goes from carmelized (delicious) to carbonized (throw it in the trash) really fast. The sauce will have thousands of tiny bubbles going on but the second it starts to turn black and smoke a little, you've almost went too far. After a few times you'll know when it's perfect.
I can take my ribs, give the bone a little twist and slide the bone out of the meat. Nobody here has ever complained.
Good luck with it
