Ribs in electric smoker

Prepare ribs as normal, (remove membrane from back of ribs) rub with light coat of olive oil. Rub with generous amount of favorite rub. I use a buddy's rub that he won the Idaho State BBQ Championship two years in a row. (He won't give me the recipe, but he supplies me with a couple lbs a year) Cabelas has a couple rubs that are pretty decent too. Cover with Saran Wrap and put in fridge overnight. Remove from fridge and let meat come to room temp. I use Cherry wood and smoke as normal for about 4 hours at 210 or so. I stay away from anything below 200 (could drop to 165 or less and thats where bacteria can be a problem) and never above 240 (you're cooking at 250 and above, not smoking). Remove and the feast is on.

When you get really brave, try a Prime Rib. I cut the bones off, prepare same as the ribs, and then re-wrap the bones on to the roast. Time depends on weight of roast, about 20 minutes per lb. For medium rare, smoke till internal temp reaches 125, then remove, cover with foil and let sit 30 min. The roast will continue to cook and should peak right around 130-140 for medium rare.