Preheat your smoker to 225°F
Next, take a rack of ribs, and remove the membrane from the back. Discard the membrane.
Brush the entire outside of your ribs with grape jelly.
In a small bowl combine dry rub ingredients. Sprinkle your dry rub over the entire outside of your rack of ribs. Be sure to cover both the top and the bottom of your rack.
Placed the ribs directly on your smoker rack and smoke them for approximately three hours.
After three hours have passed, take a large sheet of aluminum foil, and place your ribs on top of the foil. Pull the sides of the foil ups lately, and a can of Coke, Dr. Pepper, or one cup of water and 2 tablespoons of apple cider vinegar if you wish to avoid using pop, and sprinkle with brown sugar.
Seal your aluminum foil and place the meat side down back on your smoker. Smoke for an additional two hours.
After the additional two hours have passed open the aluminum foil and place your rack of ribs meat side up on the smoker.
Brush the top of your ribs with your favorite barbecue sauce. Smoke the ribs one final time for an additional one hour.
When your ribs are done, the bone should be showing prominently from your ribs. You should also be able to target the bone and have the meat completely fall off of your ribs.
The internal temperature for your ribs should be at least 145°F, however, in order to achieve the fall-off the bone kind of ribs, the internal temperature of your ribs will be between 205°F and 210°F.
Remove your ribs from the smoker and allow them to rest before serving. Rest your ribs for approximately 10 to 15 minutes then serve and enjoy your delicious smoked baby back ribs!