Preheat your Big Green Egg to 225° using 3 - 4 chunks of smoking wood

As the grill comes up to temp start prepping your ribs

Pull the membrane off the bone side and trim excess fat and loose ends

Put a small amount of yellow mustard on the front and back of the ribs and spread evenly to create a binder for your rub

Apply the rub front and back until evenly coated

Place the ribs in the Big Green Egg and leave alone for the first hour

After that check on the ribs every hour and spray with a mix of apple juice, cider vinegar, hot sauce and Worcestershire sauce

After 3 hours bump the temp to 250°

At the 4.5 hour mark check the ribs to see if the meat has pulled away from the bone and the ribs pass the "bend test" if so move on to next step and if not wait 30 minutes and check again

At the 5 hour mark (or when your ribs pass the previous step) glaze with BBQ sauce and bump temp to 275°

Let the ribs sit in the BIg Green Egg another 10 minutes until the sauce sets

Pukl, slice and enjoy!