Preheat smoker to 250°F.
Remove the rib membrane using a butter knife or a paper towel.
Combine the Cimmaron Doc's Sweet Rub and the Dizzy Dust in a 3:1 ratio. Season ribs well.
Smoke ribs for 2 hours.
Remove the ribs from the smoker. On a sheet of foil, spread brown sugar, honey and butter and place the ribs meat side down. Wrap the ribs tightly with the foil. Smoke for 1 hour.
While the ribs are smoking, in a small saucepan combine ketchup, molasses, apple cider vinegar, brown sugar, Worcestershire sauce, salt, onion powder, garlic powder, cayenne pepper, and honey. Stir together and allow to simmer for 20-30 minutes.
After 1 hour wrapped, remove the foil and sauce the ribs with the BBQ sauce and dust with Dizzy Dust.
Smoke ribs for an additional 30 minutes at 350°F.
Serve and enjoy!