Sunday Ribs on the Smoker. My account is named 3PiecesofPecan after my Father. He used this smoker for a solid 30 years in Oklahoma almost exclusively for Ribs and Sausage with the occasional brisket. Not sure there has ever been chicken on this smoker as he did not eat chicken! There is no temperature gauge, he just used a steady fire of pecan wood to keep it around 250, always started with 3 pieces of pecan. Ribs were never sweet and always heavy on pepper! Jerry’s Method -3 Racks of Baby Backs, he preferred over spare -Season w Salt and Pepper, we used pepper and @meatchurch Holy Cow for some garlic flavor -Let ribs rest with seasoning about 30 minutes -Fired up smoker about an hour before we put on ribs and it ran between 225-300 -Checked em ever 30 minutes for temp and color -Spritz every 30 minutes or so as well with @meatsweatsspritz Pork -Pulled em after 5 hours, no wrap -Slice em and enjoy, no sauce for us -Enjoy #smokedribs #ribs #bbq #fatherson #3piecesofpecan #fyp