Place the racks on a cutting board, bone side up, and remove the membrane (or “silver”) from the back of the ribs.
As with pork ribs, you need to remove this because it prevents rubs and sauces from adhering to the rib meat, and you want those flavors on your ribs.
Once you have penetrated the silver with a knife, work your fingers underneath it until you have 2 to 3 inches cleared.
Use your Myron Mixon Rib Skinner (or a kitchen towel) to grab the membrane and then gently yet firmly pull the membrane all the way off the rack of ribs.
Discard the membrane.
Pulling off the membrane will expose loose fat on the ribs that you can trim off with your paring knife.
In a medium bowl, combine the salt, pepper, brown sugar, chili powder, turmeric, coriander, garlic powder, and onion powder to form a rub.
Coat both sides of each rib with the spice mixture.
Place the ribs in a large aluminum baking pan, cover with foil, and refrigerate overnight.
When you are ready to smoke the ribs, heat a smoker to 275°F.
Place the ribs in the smoker and smoke, uncovered, for 2 hours.
Remove the pan from the smoker and pour 2 cups of water into the pan.
Cover the pan with aluminum foil, return it to the smoker, and smoke for 2 more hours.
After 2 hours, remove the ribs from the smoker.
Glaze the tops (front side) of the ribs only with the Tangy Sweet Sauce.
Don’t overdo it with too much sauce: Use just enough to coat the ribs.
Put the pan back in the smoker and smoke the ribs, uncovered, for 15 minutes.
Remove the pan from the smoker.
Transfer the ribs to a cutting board and let them rest, loosely covered with aluminum foil, for 10 minutes.
Cut the ribs to separate them and eat them immediately.
