First thing to do is remove the membrane from the underside of the ribs by lifting the edge up with a knife and peeling it all the way back and off.
Get your hotdog mustard and give the ribs a nice thick coating, the flavour will be cooked out and it’ll help the rub stick, which is the next step.
Cover the ribs generously with ProQ All Purpose BBQ Rub, but try to avoid caking them, make sure you do both sides, before putting the ribs in the fridge for an hour, sealed with cling film.
Smoke the ribs bone side down or in a rack for 3½ hours at 250f, check your fire and water once an hour, no more. Opening the smoker causes massive temperature fluctuations which can affect the cook, so try to do it as little as possible.
Once they’ve been on for the 3½ hours, take them off, cover them in glaze, wrap them in 2 layers of heavy duty tin foil and place them back on the smoker bones up, without the waterpan - this should take the temperature up to about 300f for ½ an hour.
Take the foil off the ribs, glaze them generously and grill for 10 minutes on each side with the lid shut. You can always add more glaze. Remove the ribs and rest them for 15-20 minutes before serving.