Preheat oven to 225F. Remove the silverskin from the ribs (which is easiest done by hand).

Season well on both sides with the salt, pepper, garlic powder, Southwest seasoning, and liquid smoke.

Place the ribs on a large baking pan and cover with foil. Bake for 2 hours in the oven. Turn the oven up to 250F and bake for a further 2 hours. Once done, remove from the oven. The ribs will look cooked but plain.

Mix together the ketchup, hot sauce, mustard, liquid smoke, Worcestershire sauce, seasoning blend, chili powder, cumin, and cayenne pepper.

Soak the wood chips.

Lay the meat on a new sheet of foil.

Brush the ribs liberally on both sides with about half of the BBQ sauce. A silicone basting brush works well here.

Add the smoker chips to a smoker. Place the smoker on a grill over medium-high heat (the heat should be over the smokebox only, not the meat). Smoke for at least 60 minutes.

Once the ribs are done smoking, turn up the heat underneath the ribs. Cook on each side for about 10 minutes, basting some BBQ sauce over them, if desired. I save my sauce for the end. Let rest for about 5–10 minutes. Slice and serve with the remaining BBQ sauce. Enjoy!