Remove the silver skin from the back of the ribs with an oyster knife or the back of a spoon.
Rub both sides of the ribs with French’s yellow mustard.
Sprinkle—don’t rub—the dry rub over the ribs until they are heavily coated front and back.
Put the ribs into the smoker and let them smoke for two hours, as the temperature rises to 225 degrees. Maintain that temperature for the rest of the cooking.
Wrap the ribs twice with aluminum foil, and put them back in the smoker for two more hours.
Unwrap the ribs, and put them back in the smoker for another hour.
During the last hour, mop the ribs with the barbecue sauce every 15 minutes.
Remove the ribs from the smoker.
Eat and enjoy.