Remove membrane from back of ribs so dry rub will penetrate the meat.
Wash ribs thoroughly with cold water & pat dry.
Brush both sides with olive oil and liberally apply Double Q Dry Rub & All Purpose Seasoning to both sides.
Wrap individually and refrigerate overnight or at least 6 hours.
Use 100% hardwood (chunks or briquettes) for heat and 50% fruit wood ( apple or cherry) and 50% hickory for smoke flavor. Soak the wood in water for an hour before using. Put 2 chunks of each on fire after 2 hours and 4 hours of smoking.
Maintain the temperature between 180 & 210 degrees. The average smoking time is around 6 hours depending on the weather and the type of smoker.
Spray the ribs on both sides with apple juice, about every hour, starting after 3 hours . (helps tenderize)
After about 5 hours brush both sides with a thin coat of either Double Q Original or Double Q Spicy sauce. When the meat pulls away from the bone about ¼ inch, remove from smoker and wrap individually in foil and let stand for about 30 minutes.