Help! The wife wants smoked ribs for Mother's Day

Ribs are easy compared to brisket. Baby backs, spares, or beef ribs? I do St. Louis spares at 225, indirect, for 4-6 hours, depending on size, thickness, etc. cook until the meat shrinks away from the bone ends.

Remove the membrane, then coat the rib rack with mustard to make your fave dry rub adhere (try Dizzy Pigs Dizzy Dust) the night before, then put the ribs to cook early in the AM, day of. Mop with sweetened cider vinegar once an hour, use a little fruitwood like cherry or apple in the first two hours (I don't like heavy smoke or hickory). If you like a saucey glaze, baste em about 20 minutes before removing from the cooker w your fave sauce.

Tons of threads about ribs on here. give the search function a whirl

These ribs are money. Here's the method I use. I think the dry rub recipe is on the same website.
Amazing Ribs

Amazingribs.com does have great info. He also has the recipe for the dry rub he sells on the site.

My family all like different sauces, so I always smoke dry ribs then let people sauce as they like at the end.

Thank you guys that's the help I needed

Sure will

Part 1

Part 2

You're welcome