St. Louis Style Smoked Pork Ribs

 -Remove the silver skin off the back of the ribs.

- Rub with mustard (for a binder, just enough to cover the ribs)

-Sprinkle/cover with 

• pepper
• salt
• garlic powder
• onion powder
• paprika

- Smoke @ 225

- When internal temp gets to 130, slice 1/2 cube of butter on top and wrap with tinfoil tightly.

- Put back on until internal temp gets to 205.

- Take off smoker and let rest for 15 mins.

-Take about 4-5 hours

-Apple wood pellets