Remove or score the membrane on the back of the racks of ribs
On both sides of the racks, apply the mustard binder and a liberal amount of BBQ rub
Using Peach Pellets (or Cherry or Apple), run smoker at 225 degrees
Place lard in foil pan and put on smoker at the same time as the ribs (let lard absorb smoke for 4 hours then remove)
Smoke Ribs (meat side up) at 224 for 4 hours. After the third hour, begin to spritz the ribs with a 50/50 mix of apple cider vinegar and water every 20-30 min.
Increase temperature to 275 degrees and continue smoking ribs for 1 hour (continue to spritz every 20 min)
After 5 hours on the smoker, remove ribs, place on peach butcher paper, and baste liberally with the smoked lard (should be in a liquid form at this time). Wrap up ribs and place meat side down back on smoker at 275.
Smoke for an additional min 30 min. At this point, using an instant read thermometer, check the rib temperature regularly. You are looking for 200 degrees internal.
Once Ribs are 200 internal, remove from butcher paper, sauce liberally and place back on smoker for additional 15 min to tack up the sauce.
