Combine all dry rub ingredients in a small bowl. Stir until evenly mixed and set aside.

Lay each rack bone-side up on a cutting board. Slide a butter knife or spoon handle under the thin white membrane at one of the center bones. Lift until you can grab the edge with a paper towel for grip, then pull it straight back and off in one long strip. If it tears, work from the new edge and continue until it is completely removed. See Notes for tips if yours is stubborn.

Brush a thin, even layer of yellow mustard over both sides of each rack. Sprinkle the dry rub generously over both sides, pressing it in lightly with your hands so it adheres.

Set the ribs on a rimmed baking sheet, tent loosely with foil, and let them rest at room temperature for 1 hour while your smoker preheats.

Preheat your smoker to 225°F. Apple, cherry, or hickory pellets all pair well with pork. Apple and cherry give a milder, slightly sweet smoke. Hickory gives a bolder, more classic BBQ flavor.

Phase 1: Place both racks directly on the smoker grates bone-side down. Combine the beer and apple juice in a small spray bottle. Smoke at 225°F, spraying the ribs lightly every 45 minutes to 1 hour. Continue for 3 hours. After 3 hours the ribs should have a deep reddish-brown color.

For each rack, scatter half the butter pats and drizzle half the honey onto a large piece of heavy-duty aluminum foil. Lay the ribs meat-side down on top of the butter and honey. Pour ¼ cup of beer around the bones of each rack. Fold the foil up tightly around the ribs, sealing and crimping all edges so no steam can escape.

Phase 2: Place the wrapped racks back on the smoker at 225°F for 2 hours. The beer heats to a steam inside the packet that breaks down the collagen in the connective tissue, producing the tender pull-apart texture you are after.

After 2 hours, carefully open one foil packet and pick up the rack at the center. It should drape easily and the meat should feel loose from the bone when poked. If not, seal back up and continue for another 20 minutes before checking again.

Carefully open one corner of each foil packet and tilt to drain the cooking liquid into a small bowl or jar. Save this liquid — it is rich with pork drippings, honey, butter, and beer and makes an excellent pan sauce. Open the foil fully and flip the ribs meat-side up directly onto the smoker grates.

Phase 3: Brush both racks generously with BBQ sauce and cook unwrapped at 225°F for a final 1 hour. This sets the sauce into a sticky, caramelized glaze and firms the bark back up.

Remove the ribs from the smoker and let them rest loosely tented with foil for at least 15 minutes before cutting. Slice between each bone and serve immediately.