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Remove the Membrane: To make your ribs extra tender, remove the membrane or silver skin from the bone side of the ribs prior to prepping.
Spread: Pat your rack of ribs dry with a paper towel, then coat all sides in a thin layer of mustard.
Dust: Coat both sides of the ribs generously in a rib rub.
Wrap your ribs tightly in plastic wrap and let rest in the fridge overnight.
Smoke: Preheat your smoker to 225°F. Place ribs bone side down on smoker and smoke for 3 hours with heavy smoke.
Wrap rack tightly in aluminum foil and return to the smoker bone side up for an additional two hours.
Unwrap the ribs and return to the smoker bone-side down for one final hour. Slather on your favorite BBQ sauce.
Remove ribs from smoker once internal temperature is in the 175-190° range. Let rest for at least 10 minutes, and enjoy.