Rub the ribs with olive oil. This helps the seasoning stick better. I used Caribbean Mustard and Midwest Cowboy for the beef ribs I made for YouTube. You can use olive oil or even W Sauce (Worcestershire sauce).
In a bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. (I use Texas Seasoning on my beef ribs but the measurements provided make a great rub).
Generously coat the ribs with the spice mixture, ensuring they are evenly covered on all sides.
Preheat your smoker to 250°F (121°C).
Put the seasoned beef ribs on the smoker rack, bone side down. Smoke the ribs at 250°F for about 3 hours. Keep the smoker closed as much as possible to retain the smoke.
In a spray bottle, mix the apple juice (or cider) and water or beef broth. After the first 2 hours, spritz the ribs with the juice mixture every 30 minutes to keep them moist and enhance the flavor.
After about 3 hours, when a nice bark has formed, remove the ribs from the smoker and wrap them tightly in aluminum foil or butcher paper. Add a little more of the spritz mixture inside the wrap before sealing. Place the wrapped ribs back in the smoker. Spritz again.
Smoke the wrapped ribs for an additional 2-3 hours at 250°F until they reach an internal temperature of 200-205°F (93-96°C). This ensures they are tender.
Remove the ribs from the smoker and let them rest, still wrapped, for at least 30 minutes. This allows the juices to redistribute throughout the meat.
Unwrap the ribs and slice them between the bones. Serve them as they are or with your favorite barbecue sauce.