Preheat smoker, grill or oven to 325 degrees.  If using smoker or grill set up for indirect heat.  When ready to cook the ribs toss on a handful of wood chips.

Optional step:  To remove the chewy membrane from the bone side of the spareribs, use a table knife or sharp end of a meat thermometer and place between a bone and the membrane on the back side of the ribs.  Once you have a bit of the membrane lifted, use a paper towel for extra grip and peel off as much as possible.  Removing the membrane is a preference and not safety related.

Rub about 3/4 of the bbq rub on the meaty side and a 1/4 of it on the bone side.  Let sit for 30 minutes or overnight.  If storing overnight wrap tightly in tin foil and refrigerate.  If you don't have the time to let the meat rest then throw the ribs on the grill or oven right away.  The sitting time produces a stronger flavor.

Place ribs in a disposable foil container to fit, with the meat side facing up.  Smoke, grill or bake the ribs for 1 1/2 hours (if using baby back ribs then reduce time to 1 hour).

Remove ribs after 1 1/2 hours.  Squeeze honey on the meat side of the ribs.  You really don't need to go to the messy step of measuring the honey.  Just squeeze back and forth like a snow plowing down hill skier or an EKG readout from one end of the rack to the other.  Pour about an inch of apple juice or apple cider in the bottom of the foil pan. Don't pour over the ribs or you'll lose some of that great rub. 

Check ribs at 30 minute intervals to test for doneness.  The key is not to actually have it falling off the bone to the extent that you can't even lift the rib rack.  You want to easily tug on a bone and have it gently pull away from the meat.