2 racks of baby back ribs
1/2 cup rib rub
1/2 cup bbq sauce (optional)
Rinse the ribs and remove the membrane.
Rub the ribs liberally with the rub mixture of your choice.
Place in racks (if you have them) and smoke in a 220 degree smoker for 4 hours or until the meat shrinks back from the bone ends by about 1/2 inch.
At this point you can either eat them (naked), apply some more rub and serve (like some famous Memphis rib joints), refrigerate or freeze them for later, or finish them with a sauce on the grill (Kansas City style).