Remove the membrane from the bone side of each rib rack. To do this, slide a small sharp knife or butter knife under the membrane at one end of the rack.
Using a paper towel to get a good grip, firmly pull the membrane off the bone side. You should be able to remove it in one large piece or a few large pieces.
Pat the ribs completely dry with paper towels. Removing excess moisture helps the seasoning adhere and promotes browning.
Optional: if using a binder, lightly brush or spray the ribs with yellow mustard or olive oil on both sides. This optional step helps the seasoning adhere better and can improve bark development.
Rub Kinder's Hickory Brown Sugar Seasoning generously all over each rib rack, on the front, back, and around the edges. Make sure all surfaces are well covered.
Allow the seasoned ribs to sit at room temperature for 30 minutes. Alternatively, cover them loosely and refrigerate them for up to 4 hours before smoking. If refrigerated, bring to room temperature for 15 to 20 minutes before placing in the smoker.
Preheat your smoker to 225 to 250 degrees Fahrenheit. Use hickory wood, or a combination of hickory and apple wood for a balanced smoke profile.
Once the smoker is preheated and producing steady smoke, carefully place the seasoned ribs on the smoker grates, bone-side down.
Smoke the ribs for 3 point 5 to 5 hours undisturbed, depending on your smoker temperature and the size of the ribs. At 225 degrees Fahrenheit, plan for approximately 5 hours. At 250 degrees Fahrenheit, plan for approximately 3 point 5 to 4 hours.
Optional: after the first 2 hours of smoking, you can begin spritzing the ribs with apple juice approximately every hour until the end of cooking. This optional step adds subtle flavor and helps prevent the bark from becoming too thick.
The ribs are done when a dark caramelized bark has formed over the entire surface, the meat has pulled back one-quarter to one-half inch from the bones, and they pass the bend test: when you pick up the rack in the middle and gently flex it, the ribs should bend easily and potentially break apart.
Remove the ribs from the smoker and let them rest loosely tented with foil for 15 to 20 minutes. This resting period allows the juices to redistribute throughout the meat.
Carefully slice the ribs between the bones into individual portions, or serve them as full racks if preferred.
Serve immediately while hot, enjoying the beautiful bark and incredibly tender meat.
