Rinse the ribs under cold water and pat them dry with paper towels.

Apply the dry rub generously to both sides of ribs, making sure to coat evenly. You can do this several hours before cooking to allow the flavors to penetrate the meat, or you can cook them right away if you're short on time.

Preheat your smoker to a temperature of around 225 degrees F, and make sure to set cooking grate. Use hardwood chips or chunks, such as hickory, apple, or cherry, for the smoke flavor.

Once the smoker is preheated, place the slabs of ribs bone-side down on the grate, making sure they are not overlapping.

Close the lid and let the ribs smoke for about 4 hours, maintaining a steady temperature throughout the cooking process. You can periodically check the smoker to ensure it's maintaining the desired temperature.

After the initial smoking period, check the ribs for doneness. They should have a nice bark on the outside and the meat should be tender but not falling off the bone yet. If they need a little bit more time, continue smoking for another 15 to 30 minutes or so.

Optional: If you like bbq ribs, then you can brush a layer of you favorite bbq sauce onto the racks of ribs during the last 30 minutes of cooking.

Once the ribs are done to your liking, remove them from the smoker, cover them with heavy duty aluminum foil, and let them rest for a few minutes before slicing and serving.

Use a sharp knife to slice the ribs, serve, and enjoy!