If doing a Sunday Smoke, I start Thursday, fresh ribs, Cider Vinegar and Honey and vegetable oil and any spices I might have or feel like putting in, considering who is going to be eating the finished ribs matters here. Then I marinate the ribs for until Saturday evening, overhauling the ribs every 12 hours, morning and night till then. The I rinse and dry the ribs, put my glue for the rub, that being Honey on, the the rub and put them in the fridge, wrapped tightly with plastic wrap overnight.
The next morning, it being Sunday, smoker day, I get ribs out and set them on the counter, unwrapped, while I go get the smoker ready. This is about a 45 minute process. I have no steady electrical current going to the back yard and I keep my smoker in my garden shed when not in use, so I move the smoker to side of the shed, I have an extension cord strung along the fence, I plug it into an outlet under the computer desk, which is just inside the sliding door at the back of the house. When Not in use, the end I plug in is hanging in loops over a nail in a board attached to the corner of the house, so I have to uncoil it, and plug it in. It leads to the she, where I have it plugged into a 10 outlet protected power bar. Also connected to this are my outdoor lights, which hang on the side of the shed, my indoor lights and of course the heavy duty farm electric cord I use for my smoker. I also uncoil the 10 or 12 feet of that, from a 100 foot cable, but I have hanging on a bungee cord, hanging on nail, I have loop around the cord and the part I use I keep out of that loop. Makes my life easier.
Then once it is all set up, in go the ribs for a 3 – 2 – 1 225 degree cooking adventure.
If you notice, I gave you no set amounts of anything, this is to your taste buds, do it your way, it is not hard to do.