Great ribs are all about balance — sweet, savory, and smoky in every bite. Start by removing the thin membrane from the back of the rack so your Dig The Pig rub can work its way in. Coat both sides generously and let them sit while your smoker settles at 250°F.
Use the 3-2-1 method for spareribs: three hours in the smoke, two hours wrapped with a little liquid to tenderize, and one hour unwrapped to firm up the bark. Baby back ribs cook faster, so lean closer to 2-2-1.
You'll know they're ready when the meat pulls back from the bones and a toothpick slides in with no resistance. Let them rest a few minutes, then slice and serve.