• Preheat the smoker to 240°.

Pork Ribs

• Remove the rack of ribs from packaging and place the fat side down.
• With the ribs facing you, make a sliver into the thick opaque skin covering the backside of the ribs.
• With a knife or piece of paper towel remove silver skin from bones.
• Slice each rib, leaving a little meat on each side of the bone.
• Slather each individual rib with mustard.

Pork Rub Seasoning

• Add the brown sugar, paprika, granulated garlic onion powder, cumin, cayenne pepper, salt, and pepper to a small bowl, and mix until combined.
• Heavily sprinkle pork rub and pat into each of the ribs to make sure it’s adhered.
• Place on the smoker, directly on the grill grates, bone side down.
• Smoke for 1 ½ hours.
• While the ribs are smoking, make your bbq sauce.

Spicy Maple Sauce

• Slice jalapenos in rings, leaving the seeds for extra heat.
• In a medium sized bowl, whisk together the barbecue sauce, maple syrup, pecans, and jalapenos.
• Remove ribs from the smoker and place into a 13 x 9 baking dish, or a foil baking dish.
• Pour the barbecue sauce mixture over the ribs, making sure to cover each one.
• Cover with foil and return to the smoker.
• Smoke for 1 hour.
• Remove foil, and smoke for an additional 30 minutes.
• Let rest for 10 minutes, before serving.