Trim ribs of excess flap meat and pull off the silver skin membrane on the bone side. Add mustard to the ribs (side note for keto – Dijon has sugar, so we used old fashioned yellow deli mustard). Then apply your dry rub liberally, season overnight.
Preheat smoker to 250 degrees, we use local fruit woods like apple. Really depends on your preference.
Add the ribs to the smoker for about 90 minutes. After 90 minutes begin spritizing. We do it every 20 minutes or so to keep them moist. But get at least 3 good spritzes. After 3 hours total, you should see the bones protruding about ¼ inch, that is the sign to wrap.
Place foil on a sheet pan, grab each rib (one at a time) and place on the foil. Add butter (2 tablespoons per rib, cut up into smaller pieces to evenly disperse), a little sauce and/or little apple cider vinegar. Wrap tightly. Repeat for each rib.
Place back on smoker wrapped, likely for about two hours. However check after an hour and see if you get that texture you want when inserting the meat thermometer between the ribs.
That’s the time to unwrap, and then add more sauce. Adding the sauce to that perfectly tender rib for 30 to 60 minutes will firm up flavor.
Remove when you see the sauce firm up, and then get ready to slice and serve!!!