• Remove the fat cap with a sharp knife.
• Find the cavity where the bone was removed, lift up on the area where the bone was attached and finish cutting through the meat so that opens up like a rack of ribs.
• Apply a thin coat of mustard to the top of the meat then apply Sweet and Spicy Southern Rub liberally.
• Flip the meat over and repeat the mustard and rub on the other side.
• Leave the meat sitting on the counter for about 15 minutes while the rub adheres to the meat.

Smoke

• Set up your smoker for cooking indirect at about 225 . If your smoker uses a water pan, fill it up.
• Once the smoker is ready, place the meat directly on the grates and let it cook unhindered for about 5-6 hours or until it reaches 160 degrees.