Few meals are as satisfying (or messy to eat) as smoked ribs. Fire up your smoker mid-morning for a low-and-slow session, and 5-6 hours later you will have some tender meat ready to melt in your mouth. St Louis dry rub versus southern slather? Baby backs (shorter ribs, more meat, less fat) or spare ribs (longer bones, fattier but with less meat)? 3-2-1 method or full open smoke? The beauty of all these choices is that you should try ’em all! Experiment with all the different meat cuts, flavoring styles and cooking methods to see what you prefer. No bones about it — ribs hit the spot!