Remove ribs from package and rinse under cold water.
Cut brisket bone and square ends to make them St. Louis style spare ribs.
Generously coat bone side of ribs with Jeff's original rub.
Wait about 10 minutes for the rub to take on a "wet" look. This means the rub has mixed with the rib juices and will stick to the ribs without falling off when you turn them over.
Flip the ribs over to meaty side up and coat the top and sides with generous amounts of Jeff's original rub.
With the ribs on a cookie sheet, place them in the fridge overnight to allow the flavors in the rub to seep into the meat.
Set up your smoker for cooking at about 230 °F with indirect heat. If your smoker has a water pan, fill it up with hot water.
Follow this cooking schedule:
-4 hrs @ 230°F - laid on grate with pecan/cherry smoke
-2 hrs @ 230°F - wrapped (no smoke required)
-2hrs @ 200°F - wrapped (no smoke required)
-1.5 hrs @ 170°F - wrapped (no smoke required)
Remove the ribs from the foil and pull the bones out of the meat.
Slice the meat into ribs that are about 1-inch wide.
Serve right away.