Fill your hopper with hickory hardwood pellets for a strong, smoky taste. Start your Grill on 'smoke' with the lid open until a fire is established in the burn pot (3-4 minutes). Preheat on "smoke" mode.
Prep your rack of ribs by removing the flavor blocker (thin membrane on the underside of the ribs) with a butter knife and paper towel to allow the seasoning to permeate right into the meat.
Generously season your ribs with mustard and Sweet Heat Rub & Grill seasoning and place in the refrigerator for an hour for flavor to set in.
Place your seasoned rack of ribs on the grill and let smoke for 2 hours.
Next, take your ribs off the grill and preheat the to 250F. Wrap your ribs in aluminum foil with about 1 cup of your favorite beverage. We used apple cider but you can use any kind of juice, pop or beer. Make sure your ribs are completely wrapped and return to the grates for another 2 hours.
After your ribs have finished steaming, they should be very tender. Carefully place them back on the grates and discard the liquid and foil. Lather on a thick coating of Original BBQ Sauce, turn up the grill to 300°F and let your ribs roast for another hour. Make sure you check on them regularly, because the sugar in the barbecue sauce can burn. To avoid this, consider putting the barbecue sauce on after your ribs have finished cooking.
Before your ribs are finished cooking, slice a loaf of french bread in half and butter heavily. Put on the grates to toast, for 2 -3 minutes.
To assemble the sandwich, place the bottom of the loaf on a cutting board, and gently place on the rack of ribs. The meat should be so tender the bones will slide right out. Remove all the bones. Top with caramelized onions and the top of the loaf of bread. Slice and enjoy!