Difficulty: Easy – for you, it took me years to perfect. Takes about 8 hours total time to prepare
I only make 2 things, Smoked Ribs and Dad’s Thanksgiving Dressing other than Top Ramen and Hot Pockets.
These are exceptional.
All of this was perfected with my Masterbuilt Smoker modified with the Cold Smoker attachment (good for smoking your own cheese)
Bluetooth and Kung-fu grip!
The Recipe
Kirkland Sweet Mesquite Seasoning – 2 cups
Morton Kosher Salt – 2 Tablespoons
McCormick Lemon Pepper – 1 Tablespoon
Chili Power – 1/4 Teaspoon – if you get carried away you will be crying but they are still good!
Preparation
Get your smoker warmed up. 160F to start, increase the heat as you go. Your target is 165F when the ribs are done. I use Weber Apple Chips but you can experiment with what you like.
Start with some base from the last batch!
Mix in a bowl or large measuring cup.
Coat your ribs in the seasoning goodness. All the way around, nice and thick.
NOTE: You will probably run out of season, just add a dash of this and a dash of that to taste as you go.
Put ’em in the smoker!
Leave them in there until the ribs are at 145F. This can take as long as you want, about 6 hours is right.
Take out a couple racks out to smother in Sweet Baby Ray’s and Honey! I usually make Wet ones and Dry ones. Dry ones ride through the whole process in the smoker.
Coat aluminum foil in BBQ sauce and honey, set some ribs on and coat them again.
Wrap em up and put em back in till they reach 165.
You have just achieved greatness.
Smoke some corn.. 
Now save some rub for the next batch.
Enjoy,
Steve