Set your ribs out for a couple hours before cooking

Once close to room temperature, rub mustard all over the ribs. This will bind the rub to your ribs which is very important for getting a good crust

Very liberally apply your rub to the ribs. Run it in with your hands, get them DIRTY! This is BBQ, not haute French cuisine

Get your smoker, grill, or oven preheated to 220F. Put your ribs in your cooker. It is extremely important to maintain a consistent temperature

Cook for 3 hours. Do NOT open the cooker during this time because that will mess with your consistent temperature

Wrap your ribs in tin foil. Leave a little opening at the top so the ribs can breathe. Put a few tablespoons of brown sugar and a couple ounces of beer at the bottom of the tin foil below the ribs

Cook for two more hours. Do NOT open your cooker during this time

Remove the ribs from the tin foil and rub a small amount of BBQ sauce onto the ribs. Do not apply a lot of sauce, if that's what you like you can do that later but not now

Cook for one more hour. Again, do not open your cooker until the hour is up

Remove ribs from your cooker and apply BBQ sauce to your liking. You can quickly grill or broil the ribs for 3-5 minutes if you want to caramelize the sauce (I do)

Let there ribs rest out in the open for 10-15 minutes BEFORE slicing them

Voilà!!