Start by removing the membrane from the back side of the ribs. Do this by sliding a butter knife under the membrane and over the bone. Lift and loosen the membrane until it beings to tear. Grab the edge of the membrane with a paper towel so your hands don't slip, and completely remove it. It often comes off in one big piece, but you may have to tear it off in smaller sections. This step is crucial, so make sure you take it off.

If making your own rib rub, prepare it in a bowl. If using a pre-made dry rub, keep it nearby.

Completely cover the ribs with yellow mustard. Don't worry, you won't taste this later. It's used as a binder.

Next, sprinkle your dry rub all over the ribs. You want them to be covered well.

For the best results, wrap them in saran wrap and rest for 2 hours. You can even keep them in the fridge overnight if you'd like to be more prepared.

Once you're ready, preheat your smoker to 225°F and add in your wood chips. We recommend apple wood for when smoking ribs.

Now that your smoker is preheated, place your ribs bone side down on the grill grates. They will be on here for 3 hours.

While they're smoking, mix together 1/2 Cup of apple juice and 1/2 Cup of water in a spray bottle. You'll want to spritz the ribs with this mixture every half hour.

After 3 hours, remove the ribs from the smoker, but keep the smoker going at 225°F.

Put your heavy-duty foil on the counter and crease the edges. This makes sure the next mixture doesn't spill out. Put your ribs on the foil bone side down -- you want the meat on top for this next step.

Mix 1/2 Cup of BBQ sauce and 1/2 Cup of apple juice in a small bowl. Place your butter directly on the ribs--I like to cut them into smaller sections and evenly space. Now pour your BBQ sauce/apple juice mixture onto the ribs.

Tightly wrap the ribs with the existing foil and then add a second layer of foil to make sure nothing leaks out.

Place them back on the smoker bone side up (you want all that goodness to soak the meat) for 2 hours at the same 225°F.

After 2 hours, remove the ribs from the smoker. Carefully remove them from the foil -- there will likely be a lot of steam.

Mix together the Finishing Touches -- 1 Cup BBQ Sauce, 1 1/2 Tbsp Honey, 1 1/2 Tbsp Brown Suger -- then coat the ribs with this sauce.

Place them back on the smoker at 225°F bone side down (meat side up now) for 1 final hour.

Remove from the smoker, brush with any remaining Finishing Touches sauce, then enjoy!