Pork ribs are the bride of every cookout. Cooking them in a crock pot or in the oven is like eloping. It's just not fair to your family and friends. Ribs should be smoked for hours then mopped to get just the right glaze.

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First, you must learn to remove the membrane efficiently. Get it started with a butter knife, then pull it off with a dry dish towel or paper towel. Next, start the seasoning. I start with mustard, salt and brown sugar. Then top it off with my home made rub. Wrap it up and let that marinade overnight.

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Early the next morning get the smoker going to an average temp of around 235 degrees. I can't make up my mind so I use a mix of apple and mesquite wood. I let it smoke for 2-1/2 to 3 hours. Next, I wrap mine and add a little pineapple juice, back to the smoker for 3 hours. After that, its time to mop with 13 Pitmasters BBQ Sauce until the glaze looks just right.