Choose your ribs from the butcher or purchase in the store.

Make the dry rub.

Remove the thin membrane on one side of the ribs. This step is very important, because it makes the ribs take seasoning and sauce well and without the membrane the experience of eating them is more pleasant. (You can sometimes purchase ribs with the membrane removed, but I pretty much always need to do it).

Use a sharp paring knife and slide it on one side under the membrane and above the bone. Pull to remove the membrane along the rack of ribs.

Generously rub ribs with the dry rub.

Start the smoker and set the cooking temperature. I smoked these pork ribs at temperature between 200 and 225 F until the internal temperature was 185 F.

Place on the pellet grill. Insert the thermometer that comes with the grill. I smoked these pork ribs at temperature between 200 and 225 F until the internal temperature was 185 F.

Spray with apple cider vinegar or apple juice every 45 minutes, to prevent drying.

An extra step I took was to remove the ribs from the smoker, brush with bbq sauce (of your choice) and wrap in foil. Then I left them to smoke at 180 F grill temperature for 30 more minutes. This way the ribs absorbed some of the bbq sauce flavor. You can add extra sauce when you serve them.