Preheat your smokers to 275ºF.
Slather the rubs with Big Rick’s Jalapeño Honey Mustard, then season with BBQ Yardbird Rub. Wait just until the rub appears wet on the surface (about 5-10 minutes) before transferring to the smoker.
Place your ribs on the second shelf of the smoker, bone side down. Smoke until a dark bark is formed on the surface and the ribs become very flexible. You should be able to twist the meat around the rib bones and the meat moves freely from the bone. Also, when you lift the rack of ribs from the center, the ends should stay on the grate and the top should start to break over. These are indicators that the ribs are close to done. This can take anywhere from 3-5 hours depending on the size of your rack of ribs. Commodity pork tender to be larger/heavier and therefore take longer to cook than smaller, more specialized breeds like Duroc pork.
When the ribs reach the indicators above and are nearly done cooking, slather the tops with a good amount of BBQ Sweet 180 and brush evenly over the surface. Let cook another 20-30 minutes, so the sauce can tack up on the ribs.
Remove from the smoker. Place on foil and rest in a cooler or hot box for at least 30 minutes before slicing to serve.
