Baby back pork ribs are one of the easier, more foolproof cuts of meat for me to cook on a smoker. With rub, without rub. With sauce, without sauce. With just salt and pepper, or with nothing at all. All it takes is time. Five to seven hours, depending on the ribs and the temperature in your smoker.
I put them on the smoker at 180ºF, which is the smoke setting on my smoker, to get a good smoky flavor on the ribs. After an hour I’ll raise the temperature to 200ºF to 225ºF. Two hours after that, depending on how they’re looking, I’ll wrap them in butcher paper with a little butter. Sometimes I’ll leave them unwrapped. Either way, continue to smoke the ribs for two to three more hours. By now they should be close to done. I like my ribs tender, but not falling off the bone. If you prefer falling off the bone tender, smoke them a bit longer.
Easy, right?