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.