Heat Grill: Heat your grill or smoker to 225F degrees with an indirect heat zone.
Remove membrane: Flip the ribs, so that the bones are facing up. Using a paper towel, pull off the membrane and discard.
Trim: Trim off the flap of meat on the backside. Trim and remove any excess fat on top of the ribs.
Season: Rub the backside of the ribs with mustard and season with rib rub. Let the ribs rest for 15 minutes. Flip and rub the topside with mustard and rib rub. Rest for 15 more minutes.
Smoke: Place the ribs on the smoker meat side up. Smoke with the lid closed for 3 hours.
Wrap: Place two sheets of heavy-duty aluminum foil on the counter. Crimp the edges so the liquid doesn't fall off. To the foil, add 4-5 pats of butter, 1-2 tablespoons brown sugar, a liberal drizzle of honey and 1/4 cup juice. Place the ribs on the butter, meat side down. To the bone side of the ribs, add 4-5 more pats butter, 1-2 more tablespoons brown sugar and another drizzle of honey. Wrap tightly, crimping up the ends.
Braise: Place the ribs back on the smoker meat side down and cook for 2 hours.
Sauce: Remove from the smoker and unwrap from the foil. Flip the ribs over. Brush with sauce on the top side of the ribs. Return to the smoker bone side down for one more hour.
Slice: Remove from the smoker. Let rest a few minutes and slice.