Build a fire in the smoker and let burn for 30 minutes to heat cooking chamber. Heat to 270 degrees F.
Trim and discard diaphragm flap off the belly side of the bones. There is also a membrane on the belly side of the ribs. Grab edge with a paper towel and peel back to remove. Season on both sides with Head Country Championship Seasoning.
Place ribs in smoker away from direct heat. Cook for 3 1/2 hours. Remove ribs from smoker and wrap in foil to cook for an additional 45 minutes. Remove from foil, baste with Head Country Sugar Free Bar-B-Q Sauce, and cook for an additional 15 minutes, turning once.
To check for doneness, take one of the larger bones and twist it. If it twists loosely in the meat, the ribs are done. Remove from smoker, then slice and serve with plenty of Head Country Sugar Free Bar-B-Q Sauce.