Smoking ribs with an offset smoker make for a freaking amazing dinner.
Remove the membrane from the ribs by placing one finger under the membrane in the middle of the ribs. Make sure you have gone all the way through to the other side to loosen the membrane.
Starting from the middle pull the membrane up slightly and begin pulling it off to one side. It should come off in one sheet, try not to rip it.
Once the one side is off, pull the other side off. This will make your ribs infinitely more tender so don't skip this.
Add olive oil and rub in the spice rub. Cover with plastic wrap and refrigerate until you are ready to cook. You can prep the ribs in the morning for an afternoon or evening barbecue with no problem.
Soak your wood chips at least 30 minutes before cooking begins.
Fire up the charcoal and bring the smoker up to at least 225º F but not more than 275º F. Add a pan of water to the smoker, this will assure you get that pretty red smoke ring on your meat.
Smoke the meat for 2 1/2 hours or until done. I add barbecue sauce at about 2 hours and continue cooking so that it caramelizes.
Let rest a few minutes and serve with coleslaw or your favorite side dish.