Prep the ribs by thoroughly rinsing and then removing the membrane on the backside: Slide the tip of a knife along the bone to loosen the membrane enough to be able to grab it with a paper towel and slowly pull it off.
Coat the ribs with a light layer of neutral oil or mustard to help the seasoning stick (optional). Sprinkle on the salt, sugar and an even dusting of The Spice Hunter®Cowboy BBQ Rub on all sides (about ¼ cup per rack).
Set up your smoker for indirect cooking with a water drip pan in place and preheat to 250° F with your preferred wood (I used post oak).
Place the ribs in the smoker with the meat side toward the hottest part or vertically in a rib rack.
After 1 hour, spritz a few times to attract more smoke and keep them moist. Just don't open the lid more often than needed.
Smoke for about another hour for a firmer, competition-like texture or 2 hours for fall-off-the-bone, tender texture, and until when the color is beautifully browned.
Transfer the ribs to aluminum foil or butcher paper and brush on barbecue sauce on all sides. Add chunks of butter to the meatier side. Wrap tightly and seal.
Place the wrapped ribs back in the smoker (or oven) and cook for about 1 hour more. Do the bend test to see if the ribs easily flex and are tender. Then they are finished.
Remove from the wrap and finish with a little more barbecue sauce and a quick sear on a hot grill or broiler to caramelize the barbecue sauce and finish the bark.
Rest for about 10 minutes before slicing and serving.
The recipe is for a single rack of ribs, but it can easily be scaled up (which I would highly recommend).
You can prep and season the ribs a few hours before or even the night before cooking.
Use wood chunks for charcoal smokers, chips for gas and pellets for pellet smokers.
Wrap the ribs when the internal temperature reaches 165° - 170° F. They are finished when the internal temperature is between 190° and 205° F, depending on the texture you are going for.