Remove the membrane from the back of the ribs
Trim any loose fat or ragged edges
Pat the ribs dry with paper towels
Apply a thin layer of mustard or oil as a binder if desired
Season generously with dry rub on all sides
Preheat the pellet smoker to 225°F
Use wood pellets suited for pork, such as hickory, apple, cherry, or oak
Place the ribs bone-side down on the smoker
Smoke for 3 hours at 225°F
Spritz with apple juice, water, or cider vinegar every 45 to 60 minutes if desired
Wrap the ribs in foil or butcher paper with butter, brown sugar, and honey if using the 3-2-1 method
Return the wrapped ribs to the smoker for 2 hours at 225°F
Unwrap the ribs and place them back on the smoker for 1 hour
Brush with barbecue sauce during the last 15 to 30 minutes if desired
Check for doneness by looking for bend and pullback from the bones
Cook until the meat is tender and reaches an internal temperature of about 195°F to 203°F
Rest the ribs for 10 to 15 minutes before slicing
Slice between the bones and serve