Preheat. Light up your chimney with coals of your choice. Once those are hot enough, place the coals in your smoker with your wood of choice. For pork, we generally like a softer flavor, and use chunks of apple or cherry.

Prep the ribs. Remove the membrane from the back of your ribs. Once this is removed add enough yellow mustard to the ribs to act as a binder for the dry spices. Coat the ribs with your dry seasonings thoroughly. Feel free to adjust this with less or more, depending on your tastes.

Smoke for 3 hours. Place your ribs bone side down to make sure that the meat is getting exposed to as much smoke as possible.

Wrap for 2 hours. After a 3-hour smoke, wrap the ribs tightly in foil with a braising liquid of your choice, for example apple cider, dark brown sugar, and butter. Cook at 225 to 250°F for 2 more hours. Look for noticeable pullback, with 1/4 to 1/2 inch of bone showing at the ends.

Sauce and smoke for 1 hour. Brush the ribs with your favorite BBQ sauce, then return them to the smoker for 1 hour to finish cooking and set the sauce.

Rest and serve. Remove the ribs from the smoker and rest for 10 to 15 minutes. Slice into individual ribs and serve. Set out extra sauce for anyone who likes theirs extra saucy.