I have a 13.4 lbs rack of spare ribs for the 4th.

[Rogasingingdawg]

How long should I plan on them being in the smoker?

I have an Oklahoma Joe smoker that uses chunk charcoal and I'll supplement that with some cherry wood.

[Smokindawg]

One rack is 13 lbs? If so trim it down to St. Louis style. Take the top tip make rib tips- google it. Then for the ribs you should have close to pretty much squared off ribs. Once again 225 degree smoker. Dont open lid for 1.5 hours. After 1.5 hours spritz with 50:50 mix of acv and apple juice every 30 min. Til desired color-probably around 3.5/4 hrs if u kept 225. Now comes the tough part wrap or not. I don’t wrap i let them go til meat starts to pull away from the bone. Here is where u want competition ribs or fall of the bone fall off bone is easy wrap them in foil with butter and bbq sauce tightly for abt another hour. Competition at this point i very lightly sauce and let them go about 30 minutes. Now Johnny Trigg will tell you different……… sorry for the short answer.

[GriffWoody]

3-2-1 carwash mike method. Google it.

[McDonoughDawg]

One rack is 13 lbs?  If so trim it down to St. Louis style.  Take the top tip make rib tips- google it. Then for the ribs you should have close to pretty much squared off ribs.  Once again 225 degree smoker. Dont open lid for 1.5 hours.  After 1.5 hours spritz with 50:50 mix of acv and apple juice every 30 min. Til desired color-probably around 3.5/4 hrs if u kept 225.  Now comes the tough part wrap or not. I don’t wrap i let them go til meat starts to pull away from the bone. Here is where u want competition ribs or fall of the bone fall off bone is easy wrap them in foil with butter and bbq sauce tightly for abt another hour. Competition at this point i very lightly sauce and let them go about 30 minutes.  Now Johnny Trigg will tell you different……… sorry for the short answer.

Good answer..I like mine fall off the bone..

[Smokindawg]

3-2-1 carwash mike method.  Google it.

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[viper2369]

One rack is 13 lbs?  If so trim it down to St. Louis style.  Take the top tip make rib tips- google it. Then for the ribs you should have close to pretty much squared off ribs.  Once again 225 degree smoker. Dont open lid for 1.5 hours.  After 1.5 hours spritz with 50:50 mix of acv and apple juice every 30 min. Til desired color-probably around 3.5/4 hrs if u kept 225.  Now comes the tough part wrap or not. I don’t wrap i let them go til meat starts to pull away from the bone. Here is where u want competition ribs or fall of the bone fall off bone is easy wrap them in foil with butter and bbq sauce tightly for abt another hour. Competition at this point i very lightly sauce and let them go about 30 minutes.  Now Johnny Trigg will tell you different……… sorry for the short answer.

Good answer..I like mine fall off the bone..

Season how you like, sit on the counter at room temp for at least an hour.  

Put on the smoker at 225 for 2-2.5 hours.  Then wrap with a little brown sugar sprinkled on them and honey.  Maybe some butter. 

Cook another 2 hours or so, and unwrap.  Put on the grill, slather with BBQ sauce, and they are done in 20-30 minutes from there.