Preheat your grill to 300 F and set it for indirect cooking. (See notes in the post above for more detail)

Prep your ribs by patting them dry, trimming silver skin and extra bone fragments and removing the back membrane. Cover entirely in a very very thin coating of mustard. Use your favorite dry rub and apply a nice even layer to the bottom, sides, and lastly to the top of your ribs. Let this sit for 30 minutes.

Place your ribs on the grill, bone side down, over indirect heat and let them cook for about and 1.5 hours. Spray or mist the bark if desired every 20-30 minutes or so if desired from the start of the cook (notes in post above).

Wrap the ribs around the hour and half mark (when the bones are visible on the sides and the bark is set). Layer two pieces of foil so they slightly overlap, add warmed up BBQ sauce (a few tablespoons) to the bottom of the foil and a few tablespoons of softened butter. Spread it out slightly onto the foil and place the ribs meat side down over this.

Repeat the same thing directly over the back of the ribs and then very tightly wrap the foil around the ribs as much as possible. The less air pockets the better! Place them back on the grill and cook another 45 min or so.

Carefully unwrap the ribs from the foil and place them back on the grill to set. Sauce the last 15 minutes or so before removing from the grill. The ribs are tender starting at a temperature of 190 F. Use a thermometer and feel out the ribs to know when they look ready!

Rest them slightly (this helps with cutting) and then slice into serviceable pieces and enjoy.