How are ribs supposed to be smoked?

Ribs are typically slow-smoked over low heat (around 225-250°F) for several hours, until the meat is tender and has developed a flavorful bark on the outside. The smoking process can be done using wood chips or chunks to add flavor and aroma to the meat. Before smoking, the ribs are seasoned with a dry rub and sometimes slathered with a sauce. Once they are cooked, they can be finished on the grill or oven to caramelize the sauce and create a crust on the exterior. It's important to monitor the temperature and to wrap the ribs in foil or cover them with foil after several hours of cooking to prevent them from drying out.