Remove the membrane from the back of the ribs as described earlier.
Apply the Rub:
Coat the ribs with your chosen dry rub or seasoning on both sides.
Prep the Pellet Smoker:
Fill the pellet smoker's hopper with your preferred smoking pellets. Choose pellets that complement the flavor you want for your ribs.
Preheat the pellet smoker to 225°F (107°C), following the manufacturer's instructions.
Smoke for 3 Hours:
Place the seasoned ribs on the smoker grates, bone side down.
Maintain the smoker temperature at 225°F (107°C) for the first 3 hours, ensuring a steady flow of smoke.
Wrap and Cook for 2 Hours:
After the initial 3 hours of smoking, remove the ribs from the smoker.
Lay out a double layer of aluminum foil and place the ribs on it.
You can add a bit of moisture and flavor by spraying the ribs with apple juice or water before sealing them in the foil.
NOTE: I've been adding Honey, Brown Sugar, Butter, and More Seasoning
Wrap the ribs tightly in the foil and return them to the smoker.
Unwrap and Finish for 1 Hour:
After 2 hours of being wrapped, carefully remove the ribs from the foil and place them back on the smoker grates.
Final Touches:
If you want to add barbecue sauce, you can brush it onto the ribs during the last hour of cooking, creating a nice glaze.
Continue smoking at 225°F (107°C) for the final hour, allowing the sauce to set and the meat to develop its final texture.
Check for Doneness:
Check the internal temperature of the ribs using a meat thermometer. They're done when they reach an internal temperature of about 195-203°F (90-95°C) and the meat is tender.
Rest and Serve:
Remove the ribs from the smoker and let them rest for 10-15 minutes before slicing between the bones.
Serve your delicious pellet-smoked ribs and enjoy!