Put some charcoal in the char basket. Ribs are a rather short cook and you only need roughly a half basket of unlit charcoal. With your charcoal chimney, light a small amount of the lump charcoal. Once lit, place a few lit coals in the center of the basket.
In order to prevent the charred edges (outlined above), push the char basket to the back of the away to create a 6-8 inch gap between the char basket and the intake damper.
Add your hardwood to the fire. I prefer cherry wood with pork ribs.
With the ribs, identify which side is thinnest and count 2 ribs towards the center. With your meat hook, put it between the 2nd and 3rd rib bone.
Bring the ribs outside and hang from the rebar. Again, ensure that the ribs hang over the gap you created between the intake damper and the charcoal basket.
After one hour of smoking, spritz the surface of the ribs with water. Put back on the smoker. At this point, every 30 minutes you should be spritzing with water until you reach a desired color. This process took me another hour.
At this point you can wrap the ribs. I prefer to use butcher paper in order to preserve the bark as much as possible. Lay out two sheets of butcher paper and overlap them in the center. Spritz the paper with water and put the ribs meat-side down on the paper. Put grill grates on the PBC. Put the ribs back on the smoker meat side down (facing the fire).
After 30 minutes start to check doneness. I usually use the twist/tear method with a center bone to see if the meat is pulling away from the bone. After another hour of smoking, the ribs were done. Bring inside to rest for 10 minutes.
