Put the pork ribs on a cutting board and trim hard fat from pork ribs.

Remove the membrane from the bottom of the ribs with a butter knife by placing the butter knife under the membrane and forcing it up. Use a paper towel to grab the membrane, and hopefully, you can pull it all off in one run.

Rub a bit of mustard into the ribs as a binder for the seasoning and then add your choice of seasoning to the ribs.

Get the Weber up to 275 and let the grill stabilize. Once the grill is stabilized, add smoking wood. Place the ribs on the grill for 1 hour. Check the ribs and if they are dry spritz with Apple Cider Vinegar

Leave the ribs on the grill for another 1-2 hour and spritz if needed or until the ribs are a deep mahogany color.

Place aluminum foil down. Add brown sugar, slices of butter, and drizzle honey onto the aluminum foil about the length of the ribs. Place the ribs on top of the aluminum foil and add brown sugar, slices of butter, and drizzle honey to the top of the ribs. Wrap the rubs up in the aluminum foil and place back on the grill for another hour.

After a hour Probe the ribs they should be in the 200 to 210 range and very tender. If not, leave them on the grill for another hour and try again.

After the ribs are at temperature and tender, you can serve here, or you can add a glaze. Wait 10 mins between glaze applications.