Start your Pit Boss on “smoke”. Once it's fired up, set the temperature to 225°F.
Remove the membrane from the back of the ribs. Rub the ribs down with olive oil, then generously coat both sides with Sweet Heat Rub. For deeper flavor penetration, gently pat the spices into the meat and let sit in the refrigerator for at least an hour.
Smoke the ribs for about 5 hours or until the temperature is between 180°F and 195°F, and the meat is dark, glossy and easily tears apart.
When the ribs are finished, remove from the grill and let them rest for 5 minutes before serving.