Losen the silver skin (membrane) from the back of the ribs and pull it off.
Discard.
Coat them lightly with a rub blend, and put them in the refrigerator for two hours.
Remove the ribs and bring them to room temperature.
Carefully remove the ribs, transferring them into a double layer of aluminum.
Shape the aluminum around the ribs so it looks like a tall boat (high enough to finish wrapping completely).
Set up your smoker for indirect cooking. You're looking for a temperature between 180-200 degrees F. (*1)
Set your ribs into the smoker for 3 hours.
Take the brown sugar, and butter (melted) and evenly pour it over the ribs in the boat.
Seal the aluminum foil, returning it to the grill for two hours.
Remove the ribs again. Caution: they will be HOT.
Grab the ribs with tongues and put them onto the grill.
Cover with barbecue sauce.
Cook for the final hour. You can let them go a little longer if you want them crispier. Just take care to avoid over-cooking.
Rest the ribs for 15 minutes.
Slice and serve with barbecue sauce for dipping or tropical pico-de-gallo.