The night before you want to cook, prep the ribs by either removing the silver skin from the back -OR- "scoring" the silverskin in a crosshatch pattern.
Apply Yellow Mustard on both sides of the ribs as a binder, the apply seasoning rib liberally on both sides. (Especially on the meaty side / non-bone side)
Put the seasoned ribs in the refrigerator overnight.
About 1-2 hours before you want to start cooking (bearing in mind you'll cook for about 3.5 hours) get the pork ribs out of the fridge and lay them out on a counter to come up to room temperature. (Take care to keep them out of reach of any dogs!)
Fire up your smoker to a constant temperature of 250 degrees.
Cook the ribs for about 3.5 hours, until the temperature is about 185 or 190 degrees internal. (Check with an instant read thermometer)
When you hit about 190 degrees, pour on some of the Blues Hog BBQ sauce and spread it evenly on top of the ribs with a basting brush.
Cook an additional 10-15 minutes, so the BBQ sauce will tighten up and adhere to the ribs.
Remove the ribs from your smoker and (ideally) cover with foil to let them rest 15-20 minutes. Then slice and enjoy!