Mix ingredients together for the rib rub and set aside.
Prepare the ribs by removing the membrane. You’ll find the thin membrane on the underside of your ribs, along the bones. To remove, slide the tip of a butter knife in between the membrane and the bone and lift gently. Grab the lifted membrane with a paper towel to grip, pull the membrane away with one hand while you hold the rack of ribs with the other. Throw out the membrane.
Slather the prepared ribs with coarse ground mustard covering all sides of the rack. This will help the rub adhere and the acidity from the mustard also helps to tenderize the meat.
Sprinkle the rub on the meat, liberally. Cover all sides. Remember that a lot of the rub will fall off while cooking. You will want to use most of the rub, reserving only about 2-3 tbsp. of the rub for the second part of the cooking process.
Smoke for 2.5 hours: Place ribs on smoker, bone side down, once it comes to temp (250 F). Applewood or cherry wood pellets are preferred with this recipe. While the ribs cook, spritz with apple cider vinegar at least every 30-60 minutes.
Remove ribs after 2.5 hours. Tear off a large piece of wide aluminum foil about twice the size of your rack of ribs and place it on a large counter or table shiny side down. Using wide aluminum foil is important because it will allow you to create an airtight package for your ribs which will enhance the finished product.
Begin covering a space on the foil the size of the rack of ribs with refined coconut oil. Top the oil with 2 tbsp. of coconut sugar and ½ of the reserved rib rub. Place the rack of ribs meat side down on top of the prepared foil. Repeat the same process, this time directly on the ribs. Dollop the rest of the coconut oil to the bone side of the ribs and cover with the remaining coconut sugar and spice rub. Fold over the foil across the ribs and tightly crimp the ends together to create a good seal.
Return to the grill and increase your cooking temperature to 300 degrees F. Let the ribs cook for another 1.5 hour wrapped.
Remove the ribs from the grill and place on a table. Open the foil, being mindful of hot steam and use tongs to remove the ribs.
Optional: If you choose to use BBQ sauce (which you really don't need for this recipe), return them to the grill uncovered at 250 degrees F and brush on your favorite BBQ sauce. Cook for another 30-45 minutes or until they are you have reached your desired sticky, fall-off-the-bone factor.