I went pretty simple, my basic recipe. Trim any excess fat. Remove the membrane on the back of the ribs. Then rub them down with a dry rub. Wrap them in foil and put them in the fridge overnight. Next morning start up the smoker, I used my UDS smoker.
Now take a look at that smoker. Never trust a cook that uses a bright shiny smoker. I made this one from a 55 gallon drum. It has layers of flavor in there. It gets better every time I use it. Sure its a little ugly, but it works great, and that is the most important point.
I smoked the ribs about 3 hours at 225 degrees. Then wrapped them in foil for about an hour. Then I unwrapped them, brushed on some sauce, and let them smoke for another hour until they were done. During that last hour I check them every 20 minutes or so, and brushed on more sauce, cause I like sauce. My wife, not so much. Thats why I leave one rack much drier than the rest.
And look how happy he is eating that rib. Sure he Is pretty clean in that picture, but that was because it was still his first bite. Normally I have to hose him off when he is done eating ribs, cause that boy gets covered in sauce.