Prep your ribs by removing the silverskin membrane from the backside of the ribs using a knife and paper towel to pull it off completely. Cut away breast bone and trim ends of rack.
Mix together seasoning ingredients, apply mustard for a binder to the ribs, and season all sides of the ribs generously. Set in the fridge.
Day of smoking
Preheat smoker to 225°F.
Place the ribs directly on the smoker meat side up. And smoke for 3 hours or until the internal temperature of your ribs has reached 165°F.
Take the ribs off the smoker and place them meat side up onto a double layer of foil, sprinkle with brown sugar, and drizzle with honey and pats of butter. Crimp edges of foil together to get a good seal. And place it back onto the smoker for 2 hours. Or until the internal temperature is 205°F.
After two hours, remove the ribs from the foil and brush both sides with your BBQ sauce. We love our Kansas City BBQ Sauce for this recipe.
Put the ribs back on the smoker for 1 hour or until the sauce has thickened up to your preference.
Remove from the smoker and allow to rest 10-15 minutes before serving.