Prep the ribs: Season both sides generously with the dry-rub seasonings. Let it sit in the fridge for an hour. Take it out to room temperature for 30 minutes.
Smoke the ribs, bone side down, unwrapped for 3 hours, 225°
After the 3 hours, wrap the ribs in foil then continue to smoke, flesh side down, for 2 hours.
After 2 hours, unwrap then glaze with Cherry cola BBQ sauce(or your choice), throw it back into the grill, bone side down, to cook for another hour.
From Pit Boss Grill website: "You want to start checking for doneness within the first 20 minutes or so. You’ll know your ribs are ready when the internal temp is 185° – 190°F and if you poke a toothpick into the meat, it slides through with little or no resistance. Just like butter."
