Smoking meat is a lot like other garage projects in that it requires planning, various skills and tricks make it better, and it is an art not a science.
This is a pretty simple pork rib smoke I did for a family gathering. Nothing fancy just pork baby back ribs, a good rub, and time.
I'll do an indepth video on prep eventually but the basics are as follows
1. Salt the meat ahead of time. Ideally 24 hours but I only did a few hours here.
2. Rub with Memphis meat dust. Maybe you have your own rub but don't buy anything. Make this recipe in bulk and use it on all pork. amazingribs.com/tested-recipe...
3. Smoke for a long time at a slow temp. Get the temp right in the smoker or Weber and keep the meat away from direct heat. Wood type doesn't really matter. Don't wet the wood. I try to keep the smoker at 225.
4. If you want it done on "time" then find a different meal. There's no time here only feel.
5. You can check temp and are looking for about 203 but ribs are hard to get a consistent temp because of the bones. The bend and crack test is best.
6. The Ribs are done when you lift them with tongs and they crack in the middle significantly but don't break apart.
7. Eat, enjoy, and refine for next time.