Remove the ribs from the refrigerator and let them sit out for an hour before working with them.
Place ribs on a cookie sheet and pat them dry with paper towels.
Almost every recipe I have ever seen tells you to remove the skin from the back. I can never do this and seems like so much more bother than its worth. I skip that step but if you prefer to so, go right ahead.
Prepare the rub by mixing all of your ingredients together.
Rub the ribs all over making sure to coat all sides.
Start your smoker and when the smoke turns blue add a piece of hickory and or applewood. The hickory is a bolder taste and the apple is sweeter, so I mix them.
Adjust your heat to 225 degrees F
Add the ribs to an indirect area of the grill if you have that option.
While the ribs are smoking, prepare your finishing sauce (or mop sauce as it is sometimes referred to).
Before the 2 hour mark, preheat your indor oven to 225 F
After two hours, line a baking sheet with long pieces of aluminum foil twice as long as your ribs.
Place the hot smokey ribs on it.
Add your sauce and wrap completely.
Cook for two hours in the oven.
Remove and slice at an angle