Preheat oven to 350°F.

Prepare ribs by removing silverskin and covering ribs in a thin layer of yellow mustard.

Cover top and bottom of ribs with dry rub.

Wrap ribs in aluminum foil and bake in oven for 2 hours.

Remove from oven and let cool then wrap ribs up and place them in the fridge until you are ready to finish them on the grill (you can skip this step if you are cooking them on the same day).

Combine ingredients to make the mop sauce.

When ready to finish the ribs cook them over indirect heat on the grill with the lid closed for one more hour.

Use the mop sauce to baste the ribs as they cook to keep them moist.

Remove from grill and let the ribs rest for 10-15 minutes then cut and serve.