Preheat your smoker to 200 to 225 degrees F. Pork ribs can be smoked with about any kind of smoking wood, but hickory and oak are the most popular.
Rinse the ribs in cold water and pat dry. Remove the membrane the thin, papery skin from the back of each rack of ribs) from the back as the membrane blocks the uptake of smoke and creates a barrier to your seasonings. To remove the membrane, lay the ribs on a flat surface meat side down. Take a sharp knife and begin peeling the membrane from one corner near the bone. NOTE: People have different opinions regarding removing the membrane or leaving it on. Trim and discard any excess fat, but don't get too carried away with the trimming as the fat gives flavor. Rinse the ribs again and pat dry.
Rub ribs thoroughly on all sides with the Dry Rub. NOTE: Be sure to get hands in there and actually rub those ribs. Wrap the ribs in plastic wrap and place in refrigerator overnight to let the rub soak into the meat. This will give the rub plenty of time to work. Remove the ribs from the refrigerator about 1 hours before cooking.
Like traditional Barbecue, pork ribs should be cooked low and slow. For maximum flavor you will need to keep a temperature about 200 to 225 degrees F. Figure 1 hour of smoking per pound of ribs. One (1) full rack of ribs can be smoked in about 4 hours.
The last 1/2 hour of cooking, start brushing the ribs with the Pineapple Glaze. Brush 2 to 3 more times during cooking.
Ribs are done when they are tender enough to easily pull from the bones and the internal temperature registers 165 degrees F. on your instant-read meat thermometer.
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