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Preheat your smoker to 135°C.
Insert a butter knife between the membrane and one of the rib bones. Grab and pull the membrane with paper towels to remove it completely.
In a bowl, combine brown sugar, paprika, salt, pepper and garlic powder. Brush the ribs with yellow mustard and season on both sides with the dry rub mixture.
Place the ribs in your smoker and toss a few wood chunks onto hot coals for smoking. Cook the ribs for 3 hours.
Remove from smoker and wrap the ribs in aluminium foil or butcher paper. Place them back into your smoker and cook for another 2 hours.
In a saucepan, sauté the onions, garlic and butter until golden brown. Then whisk in tomato sauce, brown sugar, vinegar, Worcestershire sauce, tomato paste, mustard, salt, hot pepper flakes and black pepper. Simmer for 10 minutes.
Remove ribs from smoker, unwrap and brush with barbecue sauce. Cook for another hour.
Remove from smoker and let rest at room temperature for 20 minutes before serving.