Ribs Fresh out of the frig. with the membrane removed.

Ribs with red wine vinegar rubbed in to them.

Ribs are now ready for a dusting of Old Bay Seasoning.

Ribs Ready for the frig. in plastic for the next 12 hours or so.

Ribs after 12 hours in plastic and have just been put into a 250 degrees smoker.

These ribs have been in the smoker for about two hours now. Notice that the bones are starting to show. These ribs will be in the smoker for another two hours to be done.

These ribs were in for a little over four hours. Notice that the bone pulled clean and white. These ribs are bacon on a stick ribs.

Notice the nice texture of the ribs and how the bones started to come through.

The old bone yard. The bones came out nice and clean and those baby backs were moist.

Sauce for me, not for the Ribs ! ! ! !