Baby back ribs: trim the racks, removing fat and thin meat flaps.
Rub thoroughly with Sound Q Willy's 2 rub (or your favorite rub).
Rest 30 minutes, and then place in pellet smoker at 180 degrees (max smoke setting). Infuse w smoke for one hour.
Then up the cooking temp to 250 and contrinue to smoke/cook for two more hours.
Every 30 minutes or so, spritz the meat with apple juice/water/red vinegar to keep it moist.
Remove ribs from smoker and lay out on thick aluminum foil. Sprinkle the meat side with some brown sugar, drizzle some Tiger sauce (Asian sweet chile sauce), some spicier rub, and brush to coat evenly. Flip the ribs bone side up and repeat.
Wrap the ribs tightly in aluminum foil (twice) and return to smoker, at 250 degrees.
Exactly one hour later, begin checking the ribs for doneness (bend test, poke test). Keep a very close watch.... sometimes you only need another 5-10 minutes of cook time.
Go too long and the meat will be overdone and falling off the bone; we want the meat tender but able to leave bite marks (competition style).
Remove from foil wrap, add a glaze or finishing dust (finely ground rub) and return to smoker for a few minutes until the wetness solidifies a bit.