Step 1

Preheat smoker to 250 degrees Fahrenheit (we like cherry and apple).

Step 2

Trim excess fat off the ribs and remove the membrane off the bone side of the ribs using a paper towel (it is slippery).

Step 3

Pat ribs dry with a paper towel, and then coat both sides of ribs with the Dijon mustard. Apply the dry rub to both sides.

Step 4

Place ribs, meat side pointing up, on the smoker. Plan to smoke for about three hours. Start spritzing 90 minutes into the smoke and then spritz every 30 minutes.

Step 5

After the third hour, take 2 long strips of aluminum foil. Place ribs on them bone side down.

Step 6

On top of the ribs, add the butter and agave nectar evenly over the meat side of the ribs (1 tablespoon of butter and nectar per rib, per side) and then wrap the ribs tightly. Place back onto the smoker, meat side down, for two more hours.

Step 7

After the end of this second hour, remove ribs from foil gently. The meat should be tender and bones showing. Place the ribs back on the smoker, meat side up, and glaze with your barbecue sauce. Cook one more hour, uncovered, (the last hour helps set the meat and give more flavor). Remove. When you remove after this last hour, glaze one last time before serving, then slice and serve.