Baby Back Ribs on this smoker were a way of life growing up. My Dad usually smoked em on Monday though as it was hit day off, golf pro life. Method below…. -Custom Smoker made in Oklahoma about 30 years ago. Pecan Wood only, temp was between 225-250 for 5 hours -3 Racks of Baby Backs, remove membrane or silver skin, whatever you call it. Got these at @rustynailmeats_ in Scottsdale AZ -Season ribs as you like. We used a different seasoning on each rack. Little Miss BBQ Rub, Meat Mitch Rub and then ole reliable Salt & Pepper Only -Ribs on smoker, meat side up with thicker end towards fire -5 Hours of total cook time, low and slow, spritz with Apple Juice at least 1 time per hour or as needed -No sauce in sight and they were glorious -No wrap in sight and they were glorious -Enjoy your Sunday, fire up the Smoker #ribs #pecan #smoker #bbq #petermillar #oklahoma #3piecesofpecan #fyp