Pork Ribs

Recommended Pellets
 Hickory
 Pecan
Dry Rub

Protein and other ingredients
 2 racks.
Baby-back or spare ribs
 1 bottle
Honey
 1 bottle
Apple Juice
 2 cups
Brown Sugar

Cooking Instructions:

  • Remove the silver membrane from the ribs.
  • Rinse with water and pat dry with a paper towel.
  • Season all exposed surfaces with the dry rub.
  • Heat the smoker to 225°F.
  • Lay the ribs(s) directly on the grate. Bone side down.
  • Each hour spray the ribs generously with apple juice.
  • Smoke the ribs for approx. 3 hours. (You are looking for a beautiful reddish-mahogany look to the ribs. I shoot for 150-160°F.)
  • Remove the ribs from the smoker. Create a double layer foil “boat” and lay the rack of ribs on it (bone side down). One rack per foil "boat".
  • Pour 1/8 cup of apple juice onto the ribs.
  • Sprinkle more rub onto the moist meat.
  • Liberally pour honey all over the ribs.
  • Sprinkle 1 cup of brown sugar onto the ribs and spread it evenly.
  • With the foil, wrap the ribs as tightly as possible.
  • Return the ribs to the smoker and cook until they reach an internal temperature of 175-195°F.
  • Remove from the smoker and cover the foil and ribs with kitchen towels. Rest the meat for 1 hour.
  • Slice and serve.
 The honey and brown sugar will caramelize at about 180°F for a wonderful sweet candy coating.