With a butter knife and a paper towel, remove the thick skin membrane that is under the ribs, then baste the ribs with dijon mustard;
In a bowl, mix the brown sugar, smoked paprika, onion powder, black pepper and salt, then pour the rub on both sides of the ribs;
Place ribs in the smoker with hickory wood chunks on top of hot coals and cook for 4 hours at 300°F/150°C;
Mop the ribs every hours (see mop sauce prep below);
When ready to come out, glaze the ribs with BBQ sauce (see glaze prep below) and sear over high heat (optional).
Mix the cider vinegar, olive oil, chopped onions, red pepper flakes, hot sauce, salt and pepper in a saucepan;
Bring to a simmer for 15 minutes.
Mix the ketchup, brown sugar, molasses, chili powder, onion powder, cumin, paprika, garlic powder, Worcestershire sauce, apple cider vinegar, yellow mustard, lemon juice, water, salt and pepper in a saucepan;