• Preheat smoker to 250 degrees (F)
• Prepare ribs by removing membrane off of the bone side of the ribs using a paper towel, then rinse under cold water and pat dry.
• Coat the ribs with the Dijon mustard and then liberally apply your favorite dry rub. Let sit at least 20 minutes or let rest for several hours seasoned.
• Place ribs on the smoker for about 60 minutes. After 60 minutes, you’ll start to see the color of ribs darken, this is a good time to spritz the ribs. Spray liberally after quickly lifting the smoker door every 15 minutes for another two hours. (3 hours total time)
• When the bones start to protrude from the ribs, you are going to wrap in foil. Layout your foil and place 2 tablespoons butter and a drizzle of honey (or agave) along foil.
• Then place your ribs meat side down, on top of the butter and honey and wrap tightly. Place back on smoker for roughly 2 hours. Check at about 90 minutes to see if you need to unwrap, you are ready to remove the foil when the bones are loose as you pull on them, but not coming out of the meat.
• After removing the foil, place ribs meat side up onto the smoker and apply your glaze. Let sit another 20 – 30 minutes or until the glaze has tacked up.
• Remove from smoker and let rest for 10 minutes loosely tented in foil. Then cut up and serve.

For the Blueberry Bourbon Rosemary Sauce:

• Add blueberries, bourbon, rosemary, sugar, and salt to a small pot and bring to a simmer.
• Crush berries as it first comes to a simmer. Lower heat to keep a small simmer and stir frequently for another 8 minutes. Remove from heat and let cool.