And now seriously..
Take the ribs, bone side up and you will want to peel off that transparent membrane. It's hard to get started but once you do grab it with a paper towel and peel it off. http://youtube.com/watch?v=d_fqJcc4n_I
then apply a good amount of rub on both sides of the rack. Some do this right before the smoke, other's the night before, then wrap and place in the fridge.
Some then follow the 2-2-1 for baby backs or 3-2-1 for spare ribs.
First number is the number of hours in the smoker at 225-250.
You should start to see the rib meat pulling back and exposing the ends of the bone.
After the first hour spritz it with some apple juice, every 30 mins or so.
After about 2 hours wrap the ribs in foil with a little more apple juice.
Smoke for another 2 hours or so. The ribs are done at this point, Take them out carefully and put them back without the foil to firm up the rack a little. If you want to add sauce, now is the time.
These time are estimates. We all cook to temp but thats ahrd to know with ribs. When the rack bends about 90 degrees when you pull it out with some big tongs it's done.
If you want to know exact times, ask Walking Dude.