Remove the membrane from the back of the ribs. This can be done by inserting a butter knife between the membrane and the rib bone and gently working it open till you can grab it with your fingers and pull it off.
Season the ribs liberally with your favorite dry rub on both sides. The ribs can be placed in the refrigerator over night to allow the rub to penetrate more deeply, but this isn't necessary.
Bring your smoker to 225 degrees and add 4 chunks of hickory on top of the charcoal (be sure to refer to the manufacturer's recommendations).
Keeping the temperature between 225-250 degrees, place the ribs in the smoker for three hours.
Remove the ribs from the smoker and wrap in foil along with apple juice. Place back in the smoker for two hours.
Finally, remove from smoker and unwrap. Place back into smoker for one hour and apply BBQ sauce if desired.
Ribs are done when tender and crack slightly when picked up.