Trim the ribs of most of the fat to expose as much meat as possible
Cover in your favourite rub and let them sit for ~1 hour
Smoker to ~275°C, and soak hickory chips
Place the ribs on the smoker bone side down, add hickory, and smoke for 4 hours
After 4 hours, wrap the ribs tightly in foil with some beef stock added
When the ribs reach an internal temp of 205°C they're ready to come off the smoker
