You'll want to buy extra because after you and your friends try them, there will be a rush for second and third helpings!
Set meat out for approximately 1 hour to reach room temperature
Prep smoker with your wood of choice (I prefer hickory) and bring temperature up to 250 degrees
Mix up the Dry Rub in a bowl by combing the ingredients in the rub recipe above and giving them a thorough stir. Optional: grind them in a spice/coffee grinder for 10 seconds
Mix up the Sauce in a separate bowl by whisking together all sauce ingredients until well combined
Drizzle ribs with olive oil just to coat and massage it in so that all surface area of the meat is covered with a thin layer of oil
Sprinkle ribs with dry rub, making sure to cover top, bottom and sides. Give it a good coat without going overboard.
Massage dry rub into the meat, ensuring thorough coverage
Put ribs on the smoker until internal temperature reaches 195 degrees. Approx 3 hours, depending on your smoker. Start checking temp at 2 hours. Check every 15-20 minutes.
NOTE: You can do these in your oven. Use the same cook temps and time.
Apply Mustard BBQ sauce approximately 1 time per hour, flipping ribs each time to ensure even cooking.
Cooking time will vary depending on your type of smoker, how long you keep the lid open, and the weather.
These macros are an approximation based on the size/weight of the ribs I made for this recipe. We started with 6 pounds of ribs, but after losing bones, reduced size during cooking and trimming uneaten fat, we got 6 servings out of these. Your results may vary a bit, so plan accordingly