- 1 slab of either baby back ribs, or St. Louis cut pork ribs
- Rib Rub
- Untreated hickory wood chips
- Your favorite barbecue sauce
- Season ribs liberally with Rub. Refrigerate overnight.
- The next day, place a good amount of hickory chips in the bottom of a roasting pan. Place a rack in the pan and place ribs on the rack.
- Cover with aluminum foil and place in the middle of a 200 degree F oven. Cook 6 hours for baby back ribs, and 8 hours for St. Louis cut ribs, changing chips as needed.
- Brush side facing you liberally with sauce. Remove foil and place under a preheated broiler until well browned. Serve warm.
Since I believe your house isn't a specially designed restaurant with advanced air filtration systems, follow this advice: Keep a kitchen fan running, and remember that even the best ventilation systems (at least the ones made for home use) will not work unless you keep a window open.