Turn smoker on to smoke setting (180 degrees), and leave lid open 4-5 minutes until you see the smoke.
Meanwhile, mix your rib rub together if making your own, or grab a pre-mixed rub, and set aside.
If still in tact, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a knife underneath it, and then use your hands to tear the membrane off.
In a small bowl combine mustards and garlic powder.
Brush the mustard mixture all over your ribs
Season ribs with rub mixture. Be generous.
Place your mustard and rub slathered ribs, meat-side up, on your smoker, and close the lid. Smoke for 2 1/2- 3 hours, depending on how large your ribs are.
Just before your 3 hours is up, mix together the honey, brown sugar, and apple juice, and set aside.
Transfer the ribs to a baking sheet and leave the grill on, turn the temperature up to 225 degrees.
Place ribs on a large sheet of foil. Dot with butter.
Pour the honey, apple juice mixture over the top, and be sure to fold the edges of the foil up so it doesn't leak out.
Lay another piece of foil on top and tightly seal the edges together. Repeat with the remaining rack of ribs.
Return the foiled ribs to the grill and cook at 225 for an additional 2 hours.
After two hours Is up, remove the foil, and brush your ribs generously with BBQ sauce. Return to the grill for 20-30 minutes, until sauce is a little caramelized, and sticky.
Remove ribs from smoker, and turn it off, let the ribs rest for 15 minutes before serving.
Serve with additional BBQ sauce if desired.