Prep the smoker with applewood wood chips and preheat to 200°F.

Prep the ribs by removing the membrane from the back of the ribs. Starting at the small end, slide a butter knife under the membrane and peel it back slightly.

Fold up a paper towel and grab onto the edge of the membrane and it should easily pull off the back of the ribs.

Prep the dry rub by combining the light brown sugar, garlic powder, black pepper, and smoked paprika in a small mixing bowl.

Cover each side of the ribs with yellow mustard then season with the dry rub liberally on both sides.

Place the ribs on the smoker and smoke for 2 hours. After two hours, baste with the BBQ sauce and close the smoker.

While the ribs are finishing cooking, prep the coleslaw by whisking together the Dijon mustard, mayonnaise, hot honey, salt, pepper and bourbon in a mixing bowl.

Add in the coleslaw mix and toss with the dressing. Cover and refrigerate.

After about 4-5 hours, or when the ribs hit an internal temperature of 200°F, remove the ribs from the smoker.

Slice into individual ribs and serve alongside the honey bourbon coleslaw.