The steps:

1. Trim off any thick fat or silver skin from the top of the ribs. Leave the membrane on the bone side (it holds everything together during the cook).
2. Rub a thin layer of mustard all over as a binder.
3. Season generously on all sides with salt, pepper and your favorite beef rub. Let it sit while you fire up the pit.
4. Load up your smoker with Cowboy Oak & Hickory Lump Charcoal, Cowboy Pecan Wood Chunks and Western Premium Post Oak Wood Chunks
5. Set smoker to 250°F. Let the smoker come up to temp before adding the meat. 
6. Place ribs bone-side down directly on the grates, spritzing every hour.
7. Once the ribs hit an internal temp of 165–170°F (around 4 hour mark), wrap the ribs in foil.
8. Continue smoking until internal temp reaches 203–208°F (probe tender).
9. Remove from the smoker and let the ribs rest in a cooler or warm oven for an hour.