Set up smoker. Smoking temp should be set up and maintained between 225° - 230°. Start this about an hour before smoking.
Prep ribs. Remove membrane from the underside of ribs.
Combine salt, pepper and spices.
Rub down ribs, front and back, with spice rub. I like the rub to sit at least half an hour before smoking.
When ready to cook:
Add beer & apple cider vinegar to water pan (if using). We used about 2 beers and about 1/4 cup apple cider vinegar. You could use just water if you liked.
Throw ribs in, meat side up/bone side down & cover.
Add a handful of wood chunks and get to smoking.
Continue to smoke for 5-6 hours, maintaining temp at 225° - 230° and adding another 2 handfuls of wood chunks during course of smoking.
Check ribs after 4 1/2 - 5 hours of smoking.
Pick up ribs with the tongs, and bounce gently. The center surface of the ribs should crack slightly. If not, smoke for another 30 mins to - 1 hour and test again. I know this "test" sounds crazy if you haven't seen it before - but when you see it, it will make perfect sense. Also, the meat should easily pull from the bone but NOT be falling off.
If you'd like to add sauce and smoke for a few minutes, now's the time. I prefer to not sauce up my ribs and serve sauce on the side instead.
Remove, let rest for a few minutes & enjoy :)