Rinse and pat ribs dry. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling. (This makes for more tender ribs and allows smoke and rub to penetrate meat better.)
Place lemon juice in a small bowl; add oil in a slow, steady stream, whisking constantly. Coat ribs evenly with lemon juice mixture. Sprinkle meat evenly with Paul's Pork Ribs Rub, and rub into meat. Let stand at room temperature 30 minutes.
Soak wood chunks in water for at least 30 minutes.
Prepare smoker according to manufacturer's directions, substituting beer for water in water pan. Bring internal temperature to 225° to 250°, and maintain temperature for 15 to 20 minutes.
Drain wood chunks, and place on coals. Place rib slabs in a rib rack on upper cooking grate; cover with smoker lid.
Smoke ribs, maintaining the temperature inside smoker between 225° and 250°, for 4 hours and 30 minutes. Remove lid, baste with half of Paul's Barbecue Sauce, and, if necessary, add more beer to water pan. Cover with smoker lid, and smoke 30 more minutes. Cut meat into 3-rib sections, slicing between bones, and serve with remaining half of Paul's Barbecue Sauce.