Preheat your smoker to 200F° - 225°F as per the manufacturers instructions. For ribs I recommend using wood such as apple, cherry, hickory, or oak so it doesn't overpower the natural rib flavor too much.
Prepare your rib rub: mix together the ground black pepper, brown sugar, kosher salt, granulated garlic, dried thyme and paprika.
(optional but recommended) Remove the membrane at the back of the rack. Cut each rack down the middle, creating two smaller racks.
Evenly, season the racks with your homemade rub on both sides.
Place your ribs in the smoker and smoke at 200F° - 225°F for around 3 hours.
Remove ribs and place on foil flesh side down (you will need enough foil to be able to wrap each rack of ribs up in a parcel).
Start wrapping your ribs and make a little pool so you can cover the ribs with liquid. Cover the ribs with your favorite beer, cider or preferred liquid. Finish wrapping and make sure the parcel is closed tight and leak-free.
Return to the smoker and continue to smoke at 200F° - 225°F for a further 2 and a half hours.
Open your parcels and baste ribs with any leftover cooking juices and leave in the smoker uncovered for 15 - 20 minutes t. Increase your smoker temperature to 250°F.
Repeat the above step, however, this time paint your ribs to taste / preference with your favorite BBQ sauce. repeat this step 2 times or until you have achieved a crunchy bark to your preference.
Test the ribs using the bend test, pick up the slab with tongs and bounce it . If you see the surface cracks, they are ready
Remove the ribs from the smoker and let rest for at least 10 minutes before slicing, serving or eating! Serve with additional BBQ sauce!