Smoker:
Add oak logs to smoker and heat smoker to 250 degrees. When logs turn to ash the smoker is ready to smoke.

Rinse and pat dry ribs. Place ribs fat side up on a sheet of heavy duty aluminum foil large enough to enclose ribs completely. Place this in a large pan that you are using for the smoker. Slather top liberally with mustard. Generously salt and pepper. Rub garlic all over top and combine with salt, pepper and mustard. Sprinkle a generous amount of  Cabela’s rub over top of ribs. Carefully add enough beer to reach the bottom of the rack of ribs, approximately 1/2 inch deep. Do not pour over top of ribs. Seal tightly and place in smoker.

Cook ribs for 2 hours at 250 degrees. At that point add mesquite wood to fire box and open the top of foil covering the ribs. This will allow meat to smoke.

The ribs are cooked when the internal temperature reaches 161 degrees with a brown crust. You will be able to see the meat pull away from the bones at this point.

Big Green Egg:
Add applewood chunks to Big Green Egg and heat to 290 degrees.

Rinse and pat dry ribs. Place ribs fat side up on a sheet of heavy duty aluminum foil large enough to enclose ribs completely. Place this in a large pan that you are using for the smoker. Slather top liberally with mustard. Generously salt and pepper. Rub garlic all over top and combine with salt, pepper and mustard. Sprinkle a generous amount of  Cabela’s rub over top of ribs. Carefully add enough beer to reach the bottom of the rack of ribs, approximately 1/2 inch deep. Do not pour over top of ribs. Leave foil open at top and place in Big Green Egg.

Cook ribs for 1  1/2 hours. Seal foil and reduce temperature to 205 degrees. Cook for additional 2 hours until internal temperature reaches 165 degrees. Serve immediately or wrap to insulate and place in cooler to rest for 1 hour, then serve.