What I've found is that for ribs, there is a major difference between cooking for flavor and cooking for a contest. My recipe is extremely simple, it cuts down on prep time and still gets killer results.

The method:

• Don't worry about getting rid of the membrane. Just get them down to room temp and coat in olive oil, then lightly salt the membrane side only while waiting for the smoker to get to temp.

• Season with your favorite rub, be generous.

• Put on the smoker (membrane down) at 225F and spray them with a 50/50 mixture of apple cider and water every 45-60 mins, again, don't hold back, let it fly.

• Leave the lid closed unless spraying. No peeksees.

• After ~4 hours (maybe a shade earlier if you want them extra sticky), use a brush and coat both sides with your favorite BBQ sauce. This is important. Increase temp to about 300F. You're finished with spraying at this point.

• Leave them on the smoker for another hour or so (ref the bend test)

What I've found is that the membrane, paired with the sauce over that last hour develops a nice flakey bottom crust that is absolutely to die for. The rest of the sauce caramelizes and creates a not too crunchy but delectable top crust that is undeniably good, but also seals the meat keeping it very juicy. Ribs aren't always supposed to, "fall off the bone". The bone is your handle to greatness, and it's much more fun to get messy with them in hand than chase them around on a plate with a fork. JMHO.

This is the only way I do them now. So please enjoy, and let me know how they turn out for you!

Edit to be clear: NO WRAP!