Preheat the smoker to 250°F with your preferred pellets.

Remove the membrane off of the bone side of the ribs, if this wasn't previously done by the butcher.

Pat the ribs dry with a paper towel and coat with mustard.

Apply the dry rub to both sides, making sure to cover well.

Place the ribs, top side down, onto the smoker. Let them cook for 3 hours.

Prep the next step by taking 2 long strips of heavy duty aluminium foil and laying on the workstation.

After the 3rd hour, remove the rack and place bone side down directly on top of the foil pieces.

Sprinkle the top side with brown sugar, butter, and a drizzle of apple juice around the edges, using the foil to keep contained.

Wrap the ribs tightly and place back onto the grill, top side down, for 2 additional hours.

After the second hour, remove the ribs from the foil.

Place the ribs, meat side up, directly onto the grate of the smoker. Lightly brush with barbecue sauce.

Cook one more hour or until the temperature reaches 190°-205°, or they pass the bend test.