Preheat smoker to 225°F. Add mix of 3 large alder and hickory chunks on top of the coals.
Rinse the rack of ribs and remove the thin membrane from the bone-side of the rack, if necessary. Pat dry thoroughly.
Rub rack of ribs with the salt, pepper, and garlic powder and place rack in the center of the smoker. Smoke up to 5 ½ hours (Internal temperature should reach 203°F).
Remove rack of ribs from smoker and wrap them in foil and then a towel. Let ribs rest about two hours.
Grill on high heat to create crispy crust, about 90 seconds per side.
Cut ribs and serve.
Notes
Leftovers can be stored in an airtight container or zippered bag in the fridge for up to 3 days. Reheat in the microwave or oven until heated through, and refresh flavors with salt & pepper.