This was a pretty simple cook. I took the membrane off of two racks of ribs, rubbed them down with Bone Sucking Sauce Seasoning and slow smoked them on a Weber kettle with indirect low heat for five hours.
I was using Pecan and Hickory for smoke. The bottom vents were about 75% closed, top vent fully open. This had the dome temperature running about 300F (around 275F at the grill grate). After two hours I started basting with a little apple juice.