Preheat smoker to 250 degrees, for pork I like using a fruit wood.
Prep the ribs by trimming excess fat and removing the silver skin on the bone side of the ribs. Use a sharp knife to separate the silver skin and a dry paper towel to get a good hold and pull off.
Rinse with cold water and pat dry.
Apply the mustard to the ribs as the base coating for dry rub, and then liberally apply your rub to the ribs on both sides.
Place the ribs in the smoker. After 90 minutes begin spritzing the ribs every 15 minutes.
Around the 2 ½ hour mark start looking for the bone to start poking through the rib meat. When you have roughly ¼ inch of bone showing, that is a good time to wrap the meat.
Place each rib rack in its own aluminum foil wrap. Before enclosing, place 2 tablespoons of butter and 1 tablespoon of honey on each rack and then tightly seal the foil.
After 90 minutes gently open the foil (caution – it’ll be hot, use oven gloves), use a toothpick or slender sharp knife to poke at the meat, you’re looking for it to go in like butter or to gently move the bones around, but not come out. If the meat is still not tender, re-wrap and check every 30 minutes. If tender, then open the foil completely and let cook for another 30 – 60 minutes to let the rich moisture evaporate some and set the ribs.
Remove and then apply the sauce to both sides of the ribs, while reserving some to add as desired. Slice and serve (with a lot of napkins).