Remove the membrane from the backside of each slab.
Cover the ribs liberally with your favorite BBQ seasoning. Let rest on a sheet pan at room temperature for two hours.
Light your coals with a chimney starter. Let burn for 10-15 minutes. Dump into the basket of the Barrel House Cooker. Set the intake to your altitude setting. Set the barrel onto the base, and let the coals burn for another 5-10 minutes with the lid open. Place the H-frame in the barrel.
Find the second bone from the top, and pierce a hook below that point through the meat. Repeat with the other slab.
Hang the ribs on the H-frame. Close the lid and smoke for 2½ to 3 hours, until the meat starts to pull away and show about ½-inch of the bones.
Remove from the smoker. Let rest for 15-30 minutes. Slice and serve.
The easiest way to remove the membrane from ribs is to peel up a small piece with a knife. Then, grab that piece using a paper towel, and pull it off the rack. The paper towel provides extra grip, so the membrane doesn't slip out of your fingers.
If you like to sauce your ribs, pull them from the smoker about 15 minutes before they're done. Brush them with sauce and return them to the smoker for 15 minutes.