Watch this video on YouTube


my recipe:

Sauce: mustard / apple cider vinegar / apple juice mixture. Wet all surfaces, including the bone edges. Use dry rub (my favorite is either McCormick's Smokehouse Maple grill mates (https://www.spiceplace.com/grill-mates-smokehouse-maple.php) or Kirkland (Costco) Sweet Mequite Seasoning.

Smoke for 3 hours on the "smoke" setting...rib side down.

Pull off smoker, increase temperature to 225.

Put ribs onto large sheet of heavy duty foil. I reapply the sauce, rub in lots of brown sugar (all sides). Top off with a nice layer of honey...all surfaces. Add a little extra sauce, close foil gently to hold in the liquid. Put on smoker for another 2 hours.

Take off smoker. Be careful when you open the foil because the steam will burn you. Pour out the juices (not down the drain - the grease will eventually clog your drain).

Brush on BBQ sauce (my preference is Sweet Baby Rays). Put on smoker for about an hour, bone side down to glaze the BBQ sauce.

Note: at the end of the foil section, they're usually ready to eat and a nice layer of BBQ sauce is good.