1-3 Rib Racks
Brown Sugar
Spice Rub
Yellow Mustard
Apple Juice
Worcestershire Sauce

Rinse ribs and pat dry with paper towels. If the membrane on the concave side of the ribs wasn’t removed by the butcher, use the handle of a spoon to open a space between the ribs and the membrane and remove.

In a mixing bowl, stir together spice rub and brown sugar (proportions to taste).  Apply an extremely light coating of mustard to the ribs (the mustard is for adhesion, not flavor).  Coat the concave side of each of the rib racks with the rub mixture. Flip the first rack and coat the convex side, being sure to coat the sides and ends. Repeat this process with the remaining racks and stack. Once all racks are thoroughly coated, wrap in foil and refrigerate for 1-3 hours.

Combine apple juice, Worcestershire sauce, molasses, and honey (to taste) and use this combination to spritz the ribs from time to time during the cooking process.

Remove rib racks from the refrigerator 30 to 45 minutes prior to smoking. Heat the grill to 180°; place rib racks on the pellet grill, concave side down, and smoke for approximately three hours.

Remove from grill and increase grill temperature to 225°. Wrap ribs in foil, adding a small amount of the apple juice mixture; return to grill for approximately 2 hours. Check for doneness.  For fall off the bone tender ribs (technically overcooked), increase the cooking time while in foil. Remove foil and return to grill for approximately one hour, using your favorite barbecue sauce to glaze the ribs (if desired).