Ingredients:

  • 1 rack Baby Back or St. Louis Style Ribs (approx. 3 lbs)
  • 2 tbsp Yellow mustard
  • 1/4 cup Brown sugar, packed
  • 2 tbsp Smoked paprika
  • 1 tbsp Kosher salt
  • 1 tbsp Coarse black pepper
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Cayenne pepper
  • 1/2 cup Apple juice
  • 1 cup BBQ sauce
  • 2 tbsp Honey

Instructions:

  1. Start by removing the silver skin (membrane) from the back of the ribs. This is a tough, waxy layer that prevents flavor and smoke from reaching the meat. Slide a butter knife under the skin over a middle bone, then use a paper towel to get a firm grip and pull it off in one motion.
  2. Slather 2 tbsp yellow mustard over both sides of the rack.
  3. In a small bowl, mix the 1/4 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp kosher salt, 1 tbsp pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne. Sprinkle the dry rub generously over the ribs. <small>Note: Don't rub it in too hard; just pat it so it sticks.</small>
  4. Preheat your smoker to 225°F. Place the ribs bone side down on the grate. Close the lid and smoke for 3 hours <strong>until the bark is set and doesn't rub off when touched</strong>. Every 45 minutes, spritz the meat with the 1/2 cup apple juice to keep the surface from hardening too much.
  5. Layout two long sheets of heavy duty foil. Place the ribs on the foil and drizzle with a little extra apple juice. Fold the foil tightly around the ribs to create a sealed pouch. Place back in the smoker for 1 hour 30 mins <strong>until the meat is tender and starting to pull away from the bones</strong>.
  6. Carefully open the foil (watch for steam!) and move the ribs back onto the grate. Mix the 1 cup BBQ sauce with 2 tbsp honey. Brush a thick layer over the top of the ribs. Smoke for another 30 minutes <strong>until the sauce is bubbly, tacky, and dark</strong>.