Remove the membrane from the back of the ribs
Trim excess fat and loose meat
Pat the ribs dry
Apply a thin layer of mustard or oil if desired
Season generously with dry rub on all sides
Preheat the smoker to 225°F to 250°F
Use wood like hickory, apple, cherry, or oak
Place the ribs in the smoker bone-side down
Smoke for about 3 to 6 hours, depending on the rib type and thickness
Keep the smoker temperature steady
Spritz with apple juice, water, or vinegar every 45 to 60 minutes if desired
Wrap the ribs in foil or butcher paper partway through if you want softer ribs
Cook until the meat has pulled back from the bones and the ribs are tender
Check for doneness by bending the rack or probing for tenderness
Unwrap the ribs if wrapped and return them to the smoker to set the bark
Brush with barbecue sauce during the last 15 to 30 minutes if desired
Rest the ribs for 10 to 15 minutes before slicing
Slice between the bones and serve