Marinate the ribs in sauce overnight.

Preheat the smoker to 250 degrees Fahrenheit (120 degrees Celsius) at about 3/4 power smoke (if you have separate controls).

Place ribs on barbecue and smoke for three to four hours. Add some sauce and wrap in butcher paper. Put it back in the smoker for another five to six hours.

Right before serving, brush on more sauce, turn the smoker up to high heat, and sear for a few minutes to get a nice crust.

Slice on the edge of each bone so you have the bone as a handle with the piece

of meat on one side. Pour on extra sauce if you like, pile and serve.