Your ribs should not be brought to room temperature before being put on your smoker.
If your butcher hasn’t taken the membrane off the underside of your ribs remove it from the ribs.
Mix 1 quart equal parts Worcestershire sauce and white grape juice and liberally inject the mixture into the loin meat on top of the ribs.
Sprinkle a rib rube of your choice on the meat sides of the rib and gently rub into the meat.
Turn the ribs over and sprinkle the rib rub into underside and gently rub into the meat.
Place the ribs bone side down on your smoker. Using the wood of your choice, allow the ribs to smoke for 2 hours. (Pecan is a great wood for smoking pork ribs.)
Pull your ribs and place them in heavy duty aluminum foil. Pour ½ cup of citrus juice on the ribs. (I prefer pineapple juice.) Wrap the ribs in the foil and cook for another 2 hours.
Open the foil packet but do not remove the ribs. And cook for another 2 to 3 hours depending on your tenderness preference. During this step, glaze your ribs every 30 minutes with Bentley’s Batch 5 Reserve Barbecue Sauce.