Smoking BBQ Ribs made easy on the Pit Boss

Peel off the membrane on the back.
Rub with olive oil and season liberally.
Smoke bone side down at 260-280F to ~160F internal or until rub is set good.
Wrap in foil with butter, bone side up. Room temp beer works well instead of butter.
Lower temp to 250F and cook until 202F internal.
Let rest at minimum of 20 min before slicing. (If you leave them wrapped they will stay warm for up to 2 hrs.)
Add sauce if you like.

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