At least 1 hour in advance, prep the meat by rubbing with mustard and sprinkling on SPG (salt - pepper - garlic) to coat all sides.
Preheat smoker to 225 degrees. (In the video I cooked at 250 but next time I'd do 225)
Put the meat on the smoker for 8 hours, unwrapped, until internal temperature reaches 210 degrees.
If desired, you can spray with apple cider vinegar during the cook if the bark starts to look dry.
If desired, you can wrap in butcher paper after 5-6 hours when internal temperature reaches 165 degrees.
Allow meat to rest at least 30 minutes after removing from the smoker.
Slice the ribs apart.
Apply BBQ sauce to the top of the rib, and the side if desired.
Enjoy!