Instructions

• Heat the smoker: Preheat the smoker to 225 to 250°F using oak, hickory, cherry, or a hardwood and lump charcoal blend.
• Remove the membrane: Remove the membrane from the bone side of 2 racks St. Louis ribs (3 to 3½ pounds each) using a butter knife and a paper towel.
• Dry the ribs: Pat the ribs dry.
• Apply the binder: Apply 2 tablespoons yellow mustard evenly over both sides of the ribs.
• Mix the rub: In a small bowl, combine ¼ cup brown sugar, ¼ cup paprika, 2 tablespoons kosher salt, 2 tablespoons coarse black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons smoked paprika, 1 teaspoon chili powder, 1 teaspoon mustard powder, and ½ teaspoon cayenne pepper.
• Season the ribs: Season both racks generously on all sides with the dry rub mixture.
• Rest: Let the ribs rest for 30 to 45 minutes while the smoker temperature stabilizes.
• Smoke: Place the ribs bone side down in the smoker and cook for 3 hours.
• Make the spritz: Combine 1 cup apple juice and ¼ cup apple cider vinegar in a spray bottle.
• Spritz: Beginning after the first hour, lightly spritz the ribs every 45 to 60 minutes.
• Set up the wrap: Remove the ribs and place each rack on foil or butcher paper.
• Add the butter and sugar: Divide 4 tablespoons unsalted butter, 2 tablespoons honey, and 2 tablespoons brown sugar evenly between both racks.
• Wrap and smoke: Wrap tightly and return the ribs to the smoker for 1 hour 30 minutes to 2 hours.
• Unwrap and firm up: Remove the ribs from the wrapping and place them back in the smoker uncovered for 30 to 45 minutes.
• Glaze: If using, brush the ribs lightly with ½ cup warmed barbecue sauce during the final 15 minutes.
• Check for doneness: Remove the ribs when they reach approximately 195 to 203°F and bend easily with slight cracking on the surface.
• Rest: Rest the ribs for 10 to 15 minutes.
• Slice and serve: Slice between the bones and serve.