Please read this through first, and get some BBQ Slather too Just in Case!

[you can get these smokers for less than 60 bucks in a hardware store]
In a Denver-Bullet type, or (side set your coals for indirect heat) Kettle type smoker:

2 1/2 to 4 lbs rack of tender pork ribs uncut

your favorite rib dry rub spices (i love Famous Dave's Rib Rub)

cannola oil spray

Apple wood chips

1 qt apple juice

peel the membrane from the bone-side of the ribs.
rub the ribs with your favorite mix of rib rub spices, wrap up tight for the night and put in the fridge.

tomorrow:
spray the grill and ribs separately with the oil (burn-stopper!) throw some salt and pepper at the ribs (about tsp each) if you're really brave, use warmed/melted pure unsalted cream-style butter on the ribs. YUM. about half a stick.

soak 1/2 cup of the wood chips for one hour, then drain and scatter on coals when they're hot. about 30 minutes after you light that huge pile--see next step. don't worry: they'll last over 4 hours, plenty 'nuff!

place on top grill of bullet-style smoker bones side down, put 50 charcoal briquets (about 1/4 of a big bag) in the smoker fire pan, and pour the apple juice into the water pan, filling the remainder with water 3/4 full.

put the ribs on the grill, when temp indicator reads "Ideal" or 225 to 250 degrees F, throw the wood chips onto the coals, and wait 4 hours. resist the temptation to lift the smoker lid and look--you're letting out heat. when the meat starts to shrink away from the ends of the bones (yes, you have to look--it's a Guy thing), ask the nearest starving christian for help eating these delites into eternity! and youĺl have enough heat to bake some taters on the lower grill, too, if you want!
Just remember to bless the poor critter that gave it's all to attend this meal! ;D