Remove the membrane on the back of the ribs that lays against the rib bones by peeling it loose from one end of the bones and pulling away. It should easily pull off.

Rub each side of the ribs with yellow mustard.

Mix the spice rub together and coat each sided of the ribs with it.

Cook on 225 F. for 5 1/2 hours. For different cooking method directions look below.

While ribs are cooking, add all of the black cherry and molasses barbecue sauce ingredients together in a sauce pan and bring to a boil. Simmer for 5-8 minutes then remove from heat and let cool.

After 5 1/2 hours of cooking, coat each side of the ribs with the barbecue sauce and increase heat to 425 F. Cook for 30 to 45 minutes more or until sauce is caramelized on the meat and rib meat slightly breaks when you life it up by one side. Baste more sauce if needed during that final cooking time.

Allow ribs to rest for 10 minutes before serving.

For smoker, grill or pellet grill:

Loosely wrap the ribs in tin foil and cook on 225 F. for 5 1/2 hours.

Increase heat to 425 F. and remove ribs from foil. Mop sauce on during the last 30 to 45 minutes or until sauce is caramelized on outsides of ribs.

Let ribs rest for 10 minutes or so before serving.

For oven:

Cook ribs either wrapped in tin foil or in a roasting pan.

You can add a aluminum foil filled pouch of wood chips to the oven if you want a slight smoke to the ribs.

Cook on 225 F. for 5 1/2 hours.

Add sauce and remove lid to ribs.

Turn heat up to 425 F. and cook for an additional 30 to 45 minutes. Turning over and basting with sauce every 15 minutes until sauce is caramelized and ribs are tender and slightly break apart when one end is lifted.

Allow meat to rest for 10 minutes then serve.

Roaster oven:

Place ribs directly into the roaster pan and cook on 225 F. for 5 1/2 hours.

Add sauce and increase heat to 425 F. for 30-45 minutes or until ribs are cooked and break apart slightly when one end is lifted and sauce is caramelized.

Allow to rest for 10 minutes then serve.