I smoked ribs yesterday, Pork extra meaty Back ribs. I usually coat them in brown sugar and apple juice, then cover it with Mcormick Applewood rub and Smokehouse Maple rub. I then toss them in the smoker with either Hickory or Mesquite chips over a. Bed of coals. I leave it to smoke for 2 hours, then wrap in foil and add extra coals to reach a temperature of 300 degrees. I add a small amount of apple juice to each rack as I wrap it in foil and cook it for 3 hours. I then pull them off the smoker/bbq, and put bbq sauce in bowls on the side. Such a Heavenly treat!