Start by covering the roast in just a little bit of mustard and worcestershire sauce. You don't need to go crazy. They are just put on there to act as a light flavor profile, hold on the rub and because the vinegar in the mustard will help breakdown and tenderize the meat as it cooks.
Mix all of the ingredients in the dry rub together. Then thoroughly cover the meat in the rub. It's okay if you have some rub leftover, we'll use that later.
Add the country style rib roast to the smoker at 275F. After sometime between 3-4 hours in smoke depending on how you like your meat to look you should be ready to put the meat in foil.
Make sure you use heavy duty foil. I always like to double wrap just to be safe as well. In the bottom of the foil add the apple juice to help start the steaming process inside of the foil. On top of the meat add more rub the brown sugar, drizzle on the honey & hot sauce, then top it off with butter. Make sure the foil is sealed tight & throw the roast back on the smoker until it reaches an internal temperature between 180-190 degrees.
