Remove the ribs from the refrigerator 30 minutes before cooking to bring them to room temperature and improve smoke absorption.

Flip the ribs bone-side up and peel off the silver skin membrane using a paper towel for grip.

Combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, and dry mustard in a small bowl and mix until uniform.

Pat the ribs dry with paper towels, then apply the dry rub generously on all sides and let sit for 15 to 20 minutes.

Preheat your smoker to 225 to 250°F (107 to 121°C) using charcoal and wood chunks; allow it to stabilize for 20 to 30 minutes.

Place the ribs bone-side down on the smoker grates, insert a meat probe into the thickest part of the meat avoiding bone, and close the lid.

Smoke the ribs undisturbed for 3 hours at 225 to 250°F to form a bark and develop smoke flavor.

After 3 hours, spritz the ribs with a mixture of apple juice and beef broth every 45 minutes for the next 2 to 3 hours.

Continue cooking until the internal temperature reaches 195 to 203°F (90 to 95°C) or until the ribs bend and pull away from the bone easily.

If the bark is too dark before the ribs are tender, wrap them in foil with a pat of butter and a splash of broth and return to the smoker until done.

Remove the ribs from the smoker and let them rest uncovered for 10 to 15 minutes before slicing.

If using the optional finishing sauce, brush it onto the ribs during the last minute of resting to allow it to caramelize lightly.