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.
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.
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.
● 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.