Preheat the smoker to 240°.

Add the brown sugar, paprika, granulated garlic onion powder, cumin, cayenne pepper, salt, and pepper to a small bowl and mix until combined.

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 riblette in mustard.

Heavily sprinkle pork rub and pat into each of the ribs to make sure it’s adhered.

Place on a smoker bone side down. Smoke for 1 ½ hours.

While the ribs are smoking, make your bbq sauce.

Slice jalapenos in rings, leaving the seeds for extra heat.

In a medium sized bowl whisk together the barbecue sauce, orange juice, honey, and jalapenos.

Remove ribs from the smoker and place into a dish or foil baking dish, in a single row.

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.