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1
Prepare ribs: Place a rack of ribs meat side down on a baking sheet; remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it; the best place to start is on one of the middle bones.
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2
Using a dish cloth, paper towel, or pliers to gain a secure grip, peel off the membrane; repeat with remaining racks.
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3
Generously season both sides of ribs with salt, cracked black pepper, and hot pepper flakes.
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4
Cover the ribs with plastic wrap and refrigerate them while you set up the smoker.
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5
Set up and light the smoker according to the manufacturer's instructions and preheat to low; add wood chips per manufacturer's instructions.
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6
When ready to cook, brush and oil the smoker rack; place ribs bone side down on the rack and smoke until cooked through, 4-5 hours.
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7
Prepare sauce: To a saucepan add all the sauce ingredients; whisk to blend.
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8
Gradually bring sauce to a boil over medium heat, whisking as needed.
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9
Decrease heat slightly and let the sauce simmer gently until thick and richly flavored, about 10 minutes; serve warm or at room temperatue.
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10
When ribs are done, transfer to a large platter or cutting board; let rest for a few minutes.
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11
Cut racks in half or into 1-2 rib pieces; serve immediately with sauce.
