Once the smoker is fired up and set to a perfect 225º, you can pretty much leave these babies alone for a few hours at a time.

If you have "hot spots" in your cooking chamber, you'll need to rotate the racks a few times.
But other than that, you've got plenty of time to do what tailgaters do best...PARTY!

INGREDIENTS
1 cup brown Sugar
½ cup kosher salt
¼ cup black pepper
¼ cup mild red chili powder
1 tablespoon granulated garlic
1 tablespoon celery salt
1 teaspoon onion powder
1 teaspoon dry mustard
6 racks St. Louis style or baby back ribs
1 recipe H3 Rib Glaze (below)

DIRECTIONS
Mix together all dry ingredients
Remove membrane from ribs
Coat ribs, both sides and bone ends
Wrap tightly in plastic wrap
Refrigerate overnight
Smoke, uncovered (bone-side down) 225º- 250º for 2 hours
Wrap individual racks in foil and cook another 1½ to 2 hours or until tender
Pull back foil and cook an additional ½ hour, basting frequently with rib glaze

For rib glaze, combine 2 cups BBQ sauce and 2 cups molasses. Cook thoroughly over medium heat. Cool to room temperature before glazing ribs.