Remove membrane from boney side of ribs

Make honey barbecue glaze by combining 1 cup of Jeff's barbecue sauce and 1/2 cup of honey.

Apply thin to medium coat of honey barbecue glaze to boney side of ribs, then sprinkle on Jeff's original rub generously.

Flip ribs over and repeat the glaze and rub on the meaty side.

For extra flavor, cover the pan of seasoned ribs and refrigerate overnight. This is recommended but optional; you can also cook them as soon as the smoker is ready.

Set up smoker for cooking at about 225°F (107°C) using indirect heat and a cherry/mesquite mix for smoke. If your smoker uses a water pan fill it up.

Place the ribs on the smoker grate and let them smoke at 225°F (107°C) for about 4 hours before applying the next layer of glaze. Plan on roughly 6 hours of total cooking, using the finish temperature rather than the clock to decide when they are ready.

After about 4 hours of cooking, brush another generous layer of the honey barbecue glaze over the ribs. Make more glaze in the same proportions if needed, then continue cooking to 195°F (91°C) and tender meat.

Place ribs on cutting board and slice them apart. Serve immediately.