So my wife is not a fan of Ribs. Or should I say, wasn't a fan of ribs, before these. I use country style pork ribs for smoking whenever I can. The more meat the better. If you do your own butchering, or buy ribs, ensure that the membrane is removed from the ribs before you smoke them. This will make it way better to eat. Here is a video that shows you to remove the membrane. He removes the membrane at about 2:30 Apple Smoked Honey Rum Pork Ribs In a large marinader add wet brine ingredients, then mix in dry ingredients. Tip - add hot water and honey first, and dissolve honey before adding anything else. Honey Rum Brine 1 litre Apple Juice 1/2 cup liquid honey 1 jar rum extract 5 cups boiling water 1/4 tsp Allspice 1/2 cup brown sugar 1/4 tsp baking soda 2 table spoons Morten's Tender Quick (Cure) 5 lbs of pork ribs (2-3 racks) Leave pork ribs in mixture about 48 hours before you want to smoke them. Put in Smoker at 160 deg F, for 2-3 hours, using Apple wood chips. Smoke time obvioulsy depends on your smoker, how hot you want to run it and how done you want your ribs. I tend to take out the ribs a little early if I am not going to eat the right away. I will freeze them and then when I thaw them out and finish them on the Barbeque they will not be overcooked. Now my wife wants me to make more, but its about -4 deg F today. Maybe I'll wait until next week.