Preheat smoker to 250 degrees Fahrenheit using fruit wood like apple or cherry.
Prepare ribs by removing the silver skin from the bone side of the ribs using paper towel. Trim off any excess fat, and then pat dry with a paper towel.
Coat the ribs with Dijon mustard on both sides and generously season the ribs.
Place ribs on the smoker for two hours. After two hours the bones should be poking out about a ¼ of an inch and is time to wrap.
Layout aluminum foil and place the ribs on the foil bone side down. Place 2 tablespoons of diced butter on the ribs and 1 tablespoon of the honey. Wrap tightly with the foil and place back onto the smoker for an additional 2 hours.
After 2 hours, gently unwrap the foil and use a toothpick or an instant read thermometer to probe the ribs between the bones. It should probe easily like inserting into room temperature butter. The ribs should be tender, and the bones should be slightly loose but not come out completely. Leave foil uncovered, brush sauce onto the top of the ribs and smoke for an additional 30 minutes. The sauce will tack up, or harden, as it smokes uncovered.
Remove from the smoker and then let rest 15 minutes. Slice and serve.