Start off by firing up your smoker to 275 degrees F. Add apple or hickory wood chunks for a subtle smokey flavor.

In a mixing bowl, add the ingredients for the dry rub: Smoked paprika, brown sugar, Mexican chili powder, cumin, turbanado sugar, dry mustard powder, salt, pepper and cayenne. Hand mix for a nice combined dry rub.

Prep your ribs by removing the silver skin from the back and removing any silver skin. You can shape them if you like that style. Now, apply a tablespoon of hot sauce on each rack of ribs, bone side up and rub it to cover the whole surface area.

Season generously with the dry rub you just made. Flip the racks and repeat the process with the hot sauce and seasoning. Let them sit and sweat for 45 minutes.

Place on the smoker and let them ride for 2 ½ – 3 hours. At the 45 minute mark you can begin to spritz with apple cider vinegar. Spritz every 45 minutes.

At the 2 ½ – 3 hour mark remove and place them in aluminum foil, bone side down, and add 4-5 tabs of butter, sprinkle brown sugar on top and then drizzle honey. Wrap them in the foil and place back on the smoker for 1 ½ – 2 hours.

Make the mustard vinegar sauce. In a bowl add these ingredients: mustard, apple cider vinegar, honey, Worcestershire sauce, ketchup, brown sugar, garlic paste, red pepper flakes and pepper. Whisk the sauce until it has all devolved into one delicious consistent sauce.

Remove the ribs from the smoker and open them up, leaving in the foil (create a foil boat) and then sauce your ribs with the sauce. Place back on the smoker and let them smoke for another 20-30 minutes.

Remove and serve, enjoy with family and friends!