Preheat the smoker to 250 degrees Fahrenheit using fruit wood like apple or cherry.
Prepare the ribs. Make a small cut with a sharp knife along the corner of the bone side of ribs to get a small piece of the membrane lifted. Then using a paper towel, gently pull on the membrane to completely remove it.
Place one tablespoon of Dijon mustard on each rib rack and slather. Add one tablespoon of dry rub to each side of the ribs. Place the ribs on the smoker and close the lid. Make the mops sauce by combining all ingredients and set aside.
Smoke the ribs for three hours, after three hours the rib bones should be showing as the meat retracts along the bone and a mahogany color develops on the ribs. Begin mopping the ribs by gently dabbing the ribs with your baster or brush. Do this every 30 minutes for 2 hours.
After the second hour and using an instant read thermometer, probe between the bones. The probe should easily insert with little effort. Gently move the bones, they should wiggle but not come clean out of the meat. This is when the ribs are done and tender. If they are not quite done, continue smoking and check at 15 minute intervals.
Remove the ribs from the smoker and let rest for 15 minutes. Slice and then serve with your favorite sides or sauces.