Using a paper towel dry off the surface of the ribs.
Remove the membrane from the backside of the ribs if it has not been removed. You can do this by using a butter knife to slide under the membrane to get started and pull off using a paper towel to grip the membrane.
Cover the outside of the ribs with mustard, this acts as a binding agent for the spices.
Mix together the salt and pepper and cover the ribs.
SMOKE RIBS:
Place ribs on the center of the smoker grates away from any hot spots and close the lid. Smoke for 3 hours.
After the initial 3-hour smoke, spritz the ribs with vinegar every hour until an instant-read thermometer reads 203-205° F. This can be an additional 3-6 hours.
TO FINISH:
Remove the ribs from the smoker and double wrap them in aluminum foil or butcher paper.
Rest the ribs inside a cooler for at least 1 hour.
Serve with your favorite BBQ sauce.
Notes
● You can use any style of mustard for the binder.
● You can experiment with adding different flavors to the vinegar spritz, some suggestions are hot sauce or substituting for apple cider vinegar.