Remove membrane and season heavily with your favourite meat rub. 

Place in smoker for 3 hours at 82c.  

After 3 hours, check the seasoning has set to the meat and pull from smoker. 

Wrap ribs in butcher paper with a couple of knobs of butter and a honey drizzle. 

Place back into smoker for 2 hours at 107c

Remove from smoker and unwrap ribs.  Check the bone is exposed, if not put back into the smoker till the bone is exposed.     

Place ribs onto smoker and baste with your favourite bbq sauce.  Smoke for 1 hour uncovered at 107c until internal temp of 76c.

Serve