Preheat your smoker to 225 degrees Fahrenheit.
Remove the membrane from the back of the ribs, if desired.
Season the ribs generously with dry rub seasoning on both sides, making sure to massage it into the meat.
Place the ribs on the smoker grates, bone side down.
Smoke for 3 hours, spritzing with apple juice, apple cider vinegar, or water every hour.
After 3 hours, wrap the ribs in aluminum foil and return to the smoker for another 2-3 hours.
Take the ribs out of the foil and position them once again on the smoker grates.
Brush barbecue sauce onto the ribs, if desired, and continue cooking for another hour.
The ribs are done when the internal temperature reaches 190-205°F and the meat is tender and easily pulled apart with a fork.
Let the ribs rest for 15 minutes before slicing and serving.
