Find the cavity where the bone was removed, lift up on the area where the bone was attached and finish cutting through the meat so that opens up like a rack of ribs.
Apply a thin coat of mustard to the top of the meat then apply Jeff's original rub liberally.
Flip the meat over and repeat the mustard and rub on the other side.
Leave the meat sitting on the counter for about 15 minutes while the rub adheres to the meat.
Set up your smoker for cooking indirect at about 225 . If your smoker uses a water pan, fill it up.
Once the smoker is ready, place the meat directly on the grates and let it cook unhindered for about 5-6 hours or until it reaches 160 degrees.