As per rack of ribs...
Tablespoon of whole peppercorns.
4-6 Bay Leaves
2 Tablespoons of Vinegar
12oz Bottle of Maple Syrup (Use real maple syrup, Aunt Jehmima will be watching)
A few tablespoons of Salt
Tablespoon of Garlic Powder
Tablespoon of Onion Powder
(you'll also need to procure water, in case you've read this far and live in a cave)
Using a 2 gallon ziplock bag (or bigger if you're doing more ribs), start by putting in your ribs. Follow with your dry ingredients then the maple syrup. You'll want to add just enough water to immerse the ribs when the bag is closed. Allow to brine overnight in the refrigerator (this will not work well with frozen meat) or if the meat spoils the next day.
Prepare smoker. I prefer to use a mixture of hickory and mesquite, with sliced apples in the water pan.
All smokers cook a little differently and the cooking times will vary by the mean, as well. Smoking the meat between 180-200*F will result in meat that cooks nice and slowly. Be sure to attend to the smoker, keeping it well fed with fuel, water, and wood chips.
This recipe pairs well with some iced tea and great summer fun.