Prepare the ingredients for the Dry Rub Seasoning and the Basting Sauce; set aside.
Wash the ribs and pat dry with a paper towel. Place the ribs bone-side down. Optionally, you may remove the rib tips from along the base of the rack, as they are cartilaginous and easily cut through. Remove the membrane from the underside of each rack of ribs. You can use your fingers for removing, but you may find it easier to use a paper towel for a better grip.
Generously rub the ribs on both sides with the Dry Rub Mixture. Wrap the ribs in plastic wrap and then in aluminum foil and place in refrigerator overnight to let the rub soak into the meat. This will give the rub plenty of time to work. Remove the ribs from the refrigerator about 1 hours before cooking.
Soak your wood chips in water for about an hour. Place a drip pan in the center of your smoker with plenty of water. A charcoal chimney is ideal for getting your coals started. Once the coals are white-hot, spread them out and cover with a generous amount of your wood chips.
Cover the grill or smoker rack with aluminum foil before placing the ribs onto it, and then another loose piece on top of the ribs. Place the ribs in the smoker, over the drip pan, and be sure to close the smoker. After 30 minutes, begin applying basting sauce (recipe above), and repeat every 20 to 30 minutes. NOTE: You will likely need to replenish the coals and wood chips from time to time as needed.
Pork ribs should be cooked low and slow. For maximum flavor you will need to keep a temperature of approximately 250 degrees F. Figure 1 hour of smoking per pound of ribs. One (1) full rack of ribs can be smoked in about 4 hours. To judge the doneness of the ribs, watch for the meat to shrink, exposing the bones at the ends of the rack. At an average temperature of 250 degrees F., your ribs should require approximately 4 to 5 hours on a traditional, medium-sized smoker. Ribs are done when they are tender enough to easily pull the meat from the bones and the internal temperature registers 180 to 200 degrees F. on your instant-read meat thermometer. Some people like their ribs cooked longer.
When done, remove from smoker and let the smoked ribs rest for approximately 10 to 15 minutes before cutting them. If you would like to add barbecue sauce, then brush sauce over the ribs shortly before you remove them from the smoker. Cut down the middle of each strip of meat between each rib bone.
Memphis-Style Smoked Spareribs Recipe: https://whatscookingamerica.net/ericturner/ribtips.htm