Using a meat thermometer or table knife, work your tool under the silver skin on the bone side of the rack and remove the membrane. (See link below for the instructional video on how to do this.)
Apply the spice rub to both sides and edges of the rack. Wrap in plastic wrap and refrigerate for at least 1 hour, or overnight.
Start your smoker according to the manufacturer instructions. Preheat to 225-250 degrees F
(If using a gas grill) Set up your grill for indirect heating and preheat to 225 degrees. If your grill has a smoke box, insert wood medium according to manufacturer instructions. If your grill does not have this feature, see the link below for creating your own smoke box.
Using a rib rack, position the ribs vertically with the bone side up in the smoker.
If you have a water/liquid tray in the smoker, make sure to keep it filled with either water, beer, or cider. If you're smoker or grill doesn't have this, every 30-40 minutes spray the ribs with a mixture of water and cider vinegar to keep them from drying out.
Maintain a temperature in the smoker between 225-250 degrees F for about 4 hours. You will know the ribs are done when the meat recedes from the bone about 1/4". Internal temperature will be at least 165 (probably higher, and that's OK). Another test is the "break" test. Pick up the ribs in the middle with a pair of tongs. The ribs should droop and almost break apart under their own weight.
Allow the ribs to rest for 20 minutes, then cut them into 3 rib servings. Serve with Saint Brian's Barbecue sauce on the side for dipping.
When you have 30-40 minutes remaining on the ribs, brush on a thin layer of Saint Brian's Barbecue Sauce every 5 minutes. (Note: don't put the sauce on too early, as the sugars will burn.)