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Rinse ribs under cold water
Trim the ribs St. Louis style if desired (instructions above)
Remove membrane and flap meat on bone side of ribs
Apply a coat of yellow mustard then a heavy coat of rub to the bone side
Flip the ribs over and repeat the mustard/rub application on meaty side
Prepare smoker for cooking at 225°F with pecan + fruit wood
Place ribs bone side down directly on smoker grate and cook for 3 hours
Make a bed of brown sugar, rub and butter onto 36 x 18 sheet of foil
Lay rack of ribs meat side down onto this bed of ingredients
Wrap foil around ribs carefully then wrap with another equally sized piece
Cook at 225°F for 2 hours
Remove ribs from foil carefully saving the juice that has collected
Place ribs, bone side down back onto smoker grate for 1 hour.
Rest for 10 minutes then slice and enjoy!
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