• For the Ribs
• Set your smoker to 250°F.
• In a medium bowl, whisk together the brown sugar, paprika, garlic powder, onion powder, ground mustard, and cayenne. Pat the ribs dry and remove the membrane. Liberally sprinkle salt and pepper over both sides of the ribs and rub into the meat. Then sprinkle the dry rub mixture liberally over both sides of the rib and pat the mixture in. You may not use all the rub. Place the leftover rub into a mason jar and seal it. Keep it in a dark, dry area.
• Place ribs bone side down, meaty side up on the smoker rack. Smoke the ribs for 2 hours. After 2 hours, check to see if the ribs bend. To do this, lift the rack of ribs with tongs placed in the middle of the rack. If the rack bends and reaches an internal temperature of 190°F, they are ready for the sauce.

For the BBQ Sauce

• Meanwhile, to make the BBQ sauce, in a medium saucepan, combine all the sauce ingredients and cook over medium heat, stirring frequently, until the mixture begins to thicken, about 7 minutes.
• When the ribs reach approximately 190°F, brush the BBQ sauce over the meaty side of the ribs. Close the smoker and continue to smoke the ribs for 7 more minutes. Repeat brushing the sauce on the ribs for the consistency you enjoy. When the ribs reach 205°F, they are ready. Remove the ribs from the smoker to a cutting board and allow them to rest for 30 minutes.