Rub pork ribs with honey (we use wildflower, but you can use a variety and experiment. We’ve also used Locust, clover and Sourwood), enough to lightly coat ribs for rub to stick to the ribs. Equal portions of dry yellow mustard, smoked paprika, salt and pepper (enough to coat a whole rack of ribs front and back, we use about 2 tablespoons of each). After the honey has been rubbed on the ribs, generously sprinkle the ribs with the rub on both side of the ribs. Rap each rack of ribs separately in foil (as a suggestion, keep the seam of the foil turned up instead of facedown. The juice can leak out if the seam is facing down) and place on a cookie sheet lined with foil. Place ribs on cookie sheet and cook for 3 hours in oven. No peeking.