Remove membrane from the bone side of ribs using a paper towel to get a good grip.

Apply a thin coat of yellow mustard to the bone side.

Sprinkle enough of Jeff's original rub onto the ribs to cover the meat.

Once the rub gets that typical "wet" look, flip them over and repeat the mustard and rub on the meaty side.

Set up your smoker for smoking at about 225°F (107°C) using indirect heat.

Once the smoker is ready, place the ribs directly on the smoker grate, or you can use a rib rack if you need to fit more.

Smoke for about 5 hours, checking for 195°F (91°C) in the meat between the bones with a thin probe. Confirm tenderness in a few places; this unwrapped version is meant to have a tender, clean bite rather than fall apart.

Sauce the ribs about 30 minutes before they are finished for best results.

When the ribs are finished cooking, remove them from the smoker, slice 'em up and serve.