Preheat Traeger Grills, Masterbuilt, Pitt Boss or whatever pellet grill you’re using to 225 degrees F.
Prep baby back ribs for smoking by removing the membrane if not already done by your butcher. (To do this, pull off the extra white part on top of the rack of ribs as much as possible to reveal more surface on the actual pork meat, so the seasonings absorb better.) Then pat them dry with paper towels.
Pre-seasoning step (optional): before adding on your seasonings, you can add a “binder” to the ribs. It’s totally optional, and will definitely add more of a vinegar taste from the mustard. To do this, you’ll rub mustard all over the ribs before seasoning them.
Season baby back ribs all over with BBQ seasoning.
Make water and apple cider vinegar mixture. Mix the two ingredients together in a spritzing bottle.
For 3 hours: smoke the baby back ribs, directly on the grill grates, with the lid closed. Spritz with water and apple cider vinegar mixture every 30-60 minutes.
Wrap baby back ribs in foil before adding them to the smoker for a second cook. Remove partially-smoked baby back ribs from the smoker. Now you’ll wrap them individually in foil. To do this, lay a large sheet of foil on a flat surface with about an extra foot of foil on both sides. Make a rim so liquid won’t spill out of the foil. Add beer to the bottom of the foil. Top with partially-smoked 321 ribs, meaty side facing down and bones facing up. Secure foil all around rims, making sure any seams in the foil are on the top so liquid doesn’t escape as the ribs smoke. Return to smoking.
For 2 hours: smoke foil wrapped baby back ribs (meaty side of the babyback ribs facing down) with the lid closed.
Make BBQ honey sauce by mixing the BBQ sauce and honey in a small bowl.
Add BBQ sauce. Unwrap the foil and flip the baby back ribs, so the meaty side is facing up. Brush the tops of the ribs with the BBQ honey sauce. Return to smoking, resting on top of the foil. (Don’t close the foil packet, the top remains open during the final hour of smoke time.)
For 1 hour: smoke baby back ribs with BBQ sauce on top for a final 60 minutes or so, with the foil packet open.
Remove baby back ribs from the smoker when the internal temperature reaches 200 degrees F as measured with an internal read thermometer.
Let smoked babyback ribs rest for 15 - 20 minutes and enjoy.