Rinse the ribs and dry with paper towels. Remove the membrane on the underside of the ribs by loosening the end with a knife, then using a paper towel, pull the membrane away from the ribs.
Season liberally with dry rub on all sides. Optionally, cover and refrigerate overnight. If refrigerating overnight allow the meat to sit at room temperature for around 30 minutes before cooking then dust again with your rub.
Preheat your smoker to between 225-235°F then add the ribs. Cook for 3 to 4 hours, depending on preference (See note), then remove and wrap tightly in foil or butcher's paper and return to the smoker. If desired add liquid such as ¼ cup of apple juice when wrapping.
After around 1 to 2 hours, again depending on preference (See note), remove the ribs and unwrap then return to the smoker.
Cook for another hour, basting with sauce if desired, until the internal temperature is between 190-200°F. Remove and let rest for 15 to 20 minutes.
Slice the ribs individually, between the each bone before serving.
Notes
Total cook time will be around 6 hours. If you prefer "fall off the bone" ribs where the meat is super tender and falls off the bone when biting into it, cook for 3 hours unwrapped, 2 hours wrapped, followed by 1 more hour unwrapped. You can also add liquid such as apple juice during the wrapping stage if desired. If you prefer a little more chew to the meat, where you can bite through the meat on the bone, cook for 4 hours unwrapped, 1 hour wrapped, followed by 1 hour unwrapped.