Ribs  3-2-1
225 degrees
3 hours,  then 2 hours wrapped in foil with liquid (like beer, cider vinager, etc), 
	1 hour with BBQ sauce

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    Heat your smoker to 225 F
    Trim any excess fat off your ribs.  Do not remove any membranes on the back of the ribs.
    Season with 2 Parts Coarse Grind Pepper and 1 Part Coarse Sea Salt.
    Smoke for 2 hours – spritzing with a mixture of 25% Apple Cider Vinegar and 75% Water every 45 minutes
    Coat with BBQ Sauce and Wrap ribs meat side down.  Choose your favorite BBQ sauce.  Because the ribs 
	have quite a bit of salt and pepper on them, I think a sweet sauce pairs the best. Smoke for 2 Hours.
    Rest for 20-30 minutes in foil, cut and serve.