Brush mustard over both sides of ribs. Rub with barbecue seasoning.
Preheat smoker to 225°. Add wood chips or pellets to smoker according to manufacturer’s directions. Place ribs in smoker bone side down. Smoke for 3 hours.
Remove ribs to a large piece of foil, bone side up. Pour apple juice over ribs. Seal foil tightly around ribs. Return to smoker, bone side up, for 2 hours.
Carefully remove ribs from foil. Brush with barbecue sauce. Return to smoker, bone side down. Smoke until a thermometer inserted in meat reads 200°-210° and meat is very tender, about one hour longer.
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