Preheat smoker to 250 degrees Fahrenheit. Prepare wood chips by soaking them in water.
Pat ribes dry with a paper towel. Remove the silver skin from the bone side of the ribs. Trim off any excess fat, etc.
Coat the ribs generously with seasoning.
Place ribs on the smoker for two hours. After two hours the bones should be poking out about a 1/4 of an inch. This is just a reference, remember the more you open the lid and check on the longre they will take because you're letting the heat out.
After another 2 hours (4 hours total), you can use an instant read thermometer to probe the ribs between the bones. It should probe easily like inserting into room temperature butter. The ribs should be tender, and the bones should be slightly loose but not come out completely.
If they're done, brush sauce onto the top of the ribs and smoke for an additional 30 minutes. Or, allow to cook longer before adding sauce if they are not at temperature.
The sauce will get thick and 'tacky' as it heats. After 30 minutes with the sauce on the ribs, remove from the smoker and then let rest 15 minutes. Slice and serve.