1. Use a butter knife to separate the membrane on the back side of the ribs from the meat. Then, take a dry paper towel to get a grip on the membrane and pull it off the ribs. You don’t want to cook your ribs with the membrane attached.
2. Apply your favorite rib rub to the ribs OR make your own. I like Tony Chachere’s for a cajun flavor but I prefer to make my own using:: 1/3 cup brown sugar, 3 teaspoons kosher salt, 3 teaspoons ground black pepper, 3 teaspoons paprika, and a light sprinkling of onion powder, and garlic salt. Generously rub it down.
3. Heat your smoker to 225 degrees and smoke your ribs for 3 hours for the first step of the 3-2-1 cooking method.
4. Take the ribs off of the grill and set them on enough aluminum foil to wrap the ribs. Baste the ribs with brown mustard, honey, and melted butter. Finish wrapping the ribs with aluminum foil so that they are completely covered.
5. Smoke for another two hours at 225 degrees. This will give your rib meat a nice saturation in awesomeness.
6. Take your ribs off the grill and remove the aluminum foil. Coat your ribs in your favorite sauce. Baste them thoroughly.
7. Place them back on your smoker for one more hour. Your sauce will cook into the rib meat and not be wet when they are done.
8. Take them off at 205 degrees. Finish with some high heat if you like them blackened. I do. Be careful when you remove the ribs to not lose any bones as they will be ready to fall apart at this point. Use a big spatula!
9. Let them sit for 15 minutes and enjoy by pulling one bone off at a time.