1. Choose the right ribs: Begin by selecting the best type of ribs for smoking, such as baby back ribs, spare ribs, or St. Louis-style ribs. These types of ribs have a good meat-to-bone ratio and tend to be more tender.

2. Prepare the ribs: Remove the thin membrane from the bone side of the ribs. This will help the marinade or rub to penetrate the meat more effectively and make for a more tender final product.

3. Choose your flavor profile: Decide on the type of marinade, rub, or sauce you want to use. Consider using a combination of flavors, spices, and ingredients to create a unique taste that complements the smoky flavor of the ribs.

4. Apply your chosen flavoring: If using a dry rub, apply generously on both sides of the ribs, pressing firmly so it sticks well. If using a marinade, pour it over the ribs in a shallow container, making sure they are fully coated. Allow them to rest for at least 30 minutes or overnight in the refrigerator for maximum flavor absorption.

5. Preheat your smoker: Set your smoker at a temperature range of 225°F to 250°F (110°C to 120°C). Preheating will allow it to maintain an even temperature throughout the cooking process.

6. Prepare wood chips for smoking: To impart additional flavor, pick wood chips that complement your rib seasoning like hickory, mesquite, or fruit woods such as apple or cherry. Soak them in water for at least 30 minutes before using them.

7. Add wood chips to the smoker: Unless you are using a dedicated smoking attachment, place soaked wood chips directly onto hot coals or inside a smoker box depending on your smoker’s design.

8. Place ribs on the smoker: Arrange the ribs bone-side down on your smoker’s racks or grate. Make sure there is enough space between them for even heat circulation and smoke exposure.

9. Monitor the temperature: Maintain a consistent temperature of 225°F to 250°F (110°C to 120°C) throughout the cooking process, adjusting vents or adding fuel as necessary.

10. Baste or spritz ribs during cooking: To prevent the ribs from drying out, occasionally baste them with a liquid like apple juice, beer, or a mixture of vinegar and water.

11. Check for doneness: Smoking ribs takes approximately 4-6 hours, depending on several factors. To check if they’re done, look for the meat to have shrunk back about 1/4 inch from the bone ends and use a thermometer to ensure an internal temperature of at least 190°F (88°C).

12. Add sauce (optional): If you choose to add BBQ sauce, do so in the last 30 minutes of cooking time by brushing it onto the ribs for a sticky finish.

13. Rest and serve: Remove the ribs from the smoker and let them rest for at least 15 minutes, covered loosely in foil before cutting into individual portions and serving. Enjoy your tender, smoky ribs with your favorite side dishes.