Trim the ribs, remove the membrane from the back side. Coat them with mustard and put a good amount of the rub on both sides. 3 hours of smoke at 225F setting. 2 hours in heavy duty foil (2 layers) with the butter, brown sugar and honey inside. I did meat side up this time and like the results better. 1/2 hour back out of the foil to stiffen the ribs back up some after the foil stage.
I don't like them falling completely apart. I like to be able to cut them, hold the rib and take a bite out of them. They are still tender and moist.
Depending on how they look after the foil stage, I sometimes go 15 minutes at the end.
I will also baste/paint them as I call it with the juices produced by the butter, honey and brown sugar while in the foil stage. The liquid has an awesome smokiness to it.
I also vary the time sometimes. 2-2-.25
I learned how to do the ribs this way from Sparky in another forum when he first joined and posted those awesome looking ribs he produces.
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