Ok. Procedure.
Unpacked the three racks of ribs, rinsed and patted them dry. Flipping them bone side up, I peeled the membrane off the bones. Carefully work the edge up and slowly peel the membrane off, trying not to rip it. Using a paper towel to hold on to it helps.
I then salted both sides of the racks, and rubbed them with a Kirkland salt free seasoning mix I got from Costco. It's a good mix, but not really the best in this application. Won't do this one again.
Anyway, wrapped them individually in aluminum foil and stashed in the chill box overnight.
The nest day after lunch, I stoked the smoke barrel with apple and pecan wood, and turned on the heat in the smoker to 275. Ribs went in for about five hours.
Pulled them for a rest, then served with the Asian barbecue sauce, garden salad and grilled corn on the cob basted in garlic butter.
