Take the membrane off the back of the ribs and place them on a large sheet of foil, set aside.
In a small bowl mix together the brown sugar, paprika, pepper, salt, cumin, garlic powder, onion powder, chili powder, and dried mustard. I use a fork to break up any clumps in the brown sugar.
Evenly distribute the rub on the top and bottom of the ribs.
Rub it in to make sure the spices stick.
Preheat your smoker to the “smoke” setting. Place the ribs with the foil open directly on the grates. Smoke for 1 hour.
Wrap the foil around the rack to form a package. Turn the smoker up to 300°F. It will take about 10-15 for the smoker to come to temp.
Cook for 2 & ½ to 3 & ½ hours until an internal temperature reaches 195°F. You will need to temp the ribs between two bones in the center of the rack.
While the ribs are cooking, make the bbq sauce by mixing together the bbq sauce and the honey.
Once the ribs come up to temp, brush the bbq sauce all over.
Close the lid and let them continue to cook for 15 minutes, basting with the bbq sauce every 5 minutes. We are looking to produce a baked-on sticky bbq sauce glaze. Take off the smoker and serve immediately.