• Preheat your smoker to 275°F.
• Trim any excess fat from your ribs if necessary and remove the membrane from the back.
• Coat the ribs on both sides with mustard, then season both sides of the ribs with the rub.
• Place ribs on the smoker and spritz with liquid of choice every 45 minutes or so.
• When the ribs are almost done (meat is pulling back from the bone, and the rack is bending easily), brush the cranberry BBQ sauce onto the ribs and smoke for an additional 20-30 minutes until the sauce is set.
• Remove from the smoker, rest, slice, and drizzle with more sauce if desired.

Cranberry glaze

• Heat a tablespoon of oil over medium heat in a cast iron skillet. Add garlic and ginger and sauté for 1 minute until fragrant.
• Add all other sauce ingredients and whisk to combine. Bring mixture to a boil, then reduce heat and simmer for 30 minutes until mixture is reduced.
• Let the mixture cool to room temperature, then blend to a smooth consistency.