Smoked Ribs

Remove the membrane from the back of the ribs be sliding a dinner knife under the membrane and over the bone. Lift and loosen the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off. It might come off in one big piece or you will have to remove it in smaller pieces. This is ESSENTIAL so make sure you take it off.

Prepare your favorite rub in a small bowl. We recommend our rib rub.

Evenly spread yellow mustard over the ribs, covering completely. Spread the dry rub over the ribs covering completely. Wrap in saran wrap so they are completely covered. Place in fridge to rest a minimum of 2 hours. We do it overnight for best results.

Prepare your smoker according to manufacture's directions to a heat of 225 degrees Fahrenheit.

Place ribs, bone side down, on the preheated smoker and let smoke for 3 hours.

Mix together ½ cup apple juice and ½ cup water in a spray bottle and spritz ribs with mixture every half hour.

After 3 hours, remove ribs from smoker but leave smoker on at same temperature. The internal temperature goal is 160 degrees Fahrenheit after the first 3 hours.

Lay tinfoil out on counter (enough to wrap ribs in) and lay the ribs on the foil. Mix ½ cup bbq sauce and ½ cup apple juice together in small bowl. Pour it carefully over the ribs and seal up the foil so nothing leaks out. Place ribs back in the smoker at 225 degrees Fahrenheit for 2 hours. The internal temperature goal is 205 degrees Fahrenheit after the first 5 hours.

After 2 hours has passed, remove the ribs from the smoker and foil. Mix together BBQ sauce, honey and brown sugar for the finishing sauce in a mixing bowl. Coat ribs with finishing sauce and place back on the smoker for 1 hour. The final internal temperature goal is 195-200 degrees Fahrenheit.

Remove from smoker and brush with sauce again before serving.