A well known method for cooking ribs is the 3-2-1. Basically it involves the ribs for 3 hours at 225-250 F, allowing the ribs to firm up and take in the smoke. Then you wrap the ribs in tin foil placing them back on the smoker, allowing them to continue to cook without taking in to much smoke flavor. The final stage you unwrap the racks placing them back on the smoker to firm up. Usually if you are going to glaze the racks with sauce the last 15-30 minutes of the cook is ideal.

• 3 hours unwrapped, taking in the smokey flavor
• 2 hours foiled, back on the smoker to tender up
• 1 hour to firm back up after stage two. Sauce 15-30 min before removing.

I find this method works well with whole spare ribs. But if you are cooking St. Louis style spares or baby backs you need to modify the cooking times such as 2-2-1.