Make sure you have enough Memphis Dry Rub.
Open the Sparerib packaging, remove the member that is attached to the bone. I like to use a butter knife and slowly work up corner and work enough up to wrap around your fingers and slowly pull the membrane away. If you lucky you can get it with one try. Remove any excess fat, their will be plenty to render.
Season both sides liberally with the rub and pat it into the meat. Store it at least two hours but overnight is best.
Take out the ribs two hours before cooking and let it warm up to room temperature.
Preheat the smoker to 225 degrees, put the ribs on. (I like to use 1/2 mesquite chips and 1/2 pecan chips.)
If you are only making one rack, after two hours wrap with foil with a splash of beer or apple juice (this helps with moisture), if your making more than one rack wait three hours for this.
Let them stay wrapped for about an hour, then unwrap the ribs and put them back into the smoker to crust up.
If you want to mop them or not, this is your time.
Remove and serve!