whatever other spices you wantpaprika, granulated garlic, granulated onion, cayenne, chili
Prep the ribs
Coat the rib rack in a slather, then evenly coat with about 1/4 cup dry rub.
Prep the smoker to 275 degrees F with a water drip pan and wood chunks.
Place the ribs (meat side towards the hotter part of the smoker) in the smoker. Spritz about every 30 minutes, or whenever moisture needs to be added.
Smoke for about 3 hours. Check the color. If they look beautifully browned, they are ready for sauce.
Remove the ribs from the smoker and place on a sheet pan. Spritz all sides and apply a coating of bbq sauce on both sides of the rib rack. Place back in the smoker for another 15 minutes, then flip for 15 more minutes.
Remove the ribs from the smoker and wrap tightly with aluminum foil.
Place the wrapped ribs back in the smoker (or oven) and cook for about 1 1/2 to 2 more hours, or until they reached desired tenderness.
Rest for about 30 minutes wrapped in the foil until serving.
The recipe is for a single rack of ribs, but it can easily be scaled up (which I would highly recommend).