Remove membrane from ribs. Sprinkle ⅔rds of the dry rub on the ribs. Wrap ribs in plastic wrap or aluminum foil and rest in refrigerator overnight.
Unwrap ribs, sprinkle with remaining rub and let stand at room temperature for 30 minutes.
Cook ribs in smoker at 200°F to 225°F until ribs are tender and the meat is pulling back from the bones. 4 hours minimum for baby back ribs, 5—-6 hours for spareribs.
Baste ribs with barbecue sauce and cook about 30 minutes longer, basting repeatedly until the sauce forms a glaze.
Remove ribs and let stand 10 minutes before serving.