• Preheat your smoker to 250°F degrees.
• Trim and then season ribs on all sides with rub.
• Place ribs in the smoker for 3 hours. After the first hour, mop your ribs with mop sauce to help keep them moist and build flavor. Continue mopping every 30-40 minutes or when you notice the ribs are drying out.
• After about 3 hours, the bark should be set, and your ribs should have an internal temp of around 175°F. Remove from the smoker.
• Using 2 pieces of aluminum foil on top of each other, add ¼ cup of the mop sauce, place the ribs meat side down onto the sauce. Tightly wrap the ribs and place them back on the smoker, bumping the temperature up to 275°F. You want to cook them untill you see the the bones popping through about ½”. Typically this will take an hour, but check after 30 minutes.
• Remove them from the foil and place them onto the smoker meat side up. At this point, they only need 15-20 minutes to tack up the sauce before serving. Your ribs should be reading anywhere from 200-205°F internally.
• Remove from the smoker and let rest for 15 minutes before slicing and serving.

The rub

• Place all ingredients in a mason jar or small bowl and combine well.

The mop

• Add all the ingredients to a mason jar or bowl. Mix the sauce thoroughly so everything is combined.

  For the best results, make the sauce the day before to let the flavors develop. Store in the fridge overnight.