Remove the membrane by sliding a dull knife under membrane on the underside of ribs and pulling off while holding membrane with paper towel for easy grip.
Smother ribs in mustard so the dry rub will stay on ribs better.
Season both sides of the ribs liberally with dry rub and pre-heat smoker to 225-250°F. (225°F for baby back ribs & 250°F for spare ribs)
Place ribs meat side up on smoker grates or rib rack and smoke for 3 hours.
After 3 hours, remove ribs and place each rack meat side down in it's own individual aluminum foil. Add ¾ cup apple juice and ¼ cup honey to each rack of ribs and return to smoker for 2 hours.
After 2 hours, remove ribs from aluminum foil and place on smoker rack meat side up. Brush liberally with your favorite BBQ sauce and smoke a final hour.
Once finished, allow to rest for 10 minutes and cut in between each rib bone for individual rib pieces. Serve!
Notes
Smoke baby back ribs at 225°F & spare ribs at 250°F due to their increased meat and fat content.
Pull the membrane off the ribs, they're better without it
Don't be afraid to pull the ribs off early. If they are finished and you like the feel and look, pull them off and eat em'.
Try a different BBQ sauce on different racks. Experiment!