Directions

1. Prepare your smoker to cook at 250 F with apple wood chunks.
2. Remove the membrane from the backside of the ribs and trim any excess fat.
3. Season both sides of the ribs with barbecue seasoning 30 minutes before cooking (Note—if you are using a rub with a lower salt content, ribs can be seasoned the night before cooking). Use about ½ to 1 tablespoon for each slab.
4. Set seasoned ribs in pan, bone side down, and allow to come up to room temperature, about 30 minutes.
5. Place ribs on the smoker and allow them to cook for 2 hours.
6. Lay out two sheets of heavy-duty aluminum foil (or double pieces for regular foil) to make a foil packet for each rib rack. Add 1 tablespoon of rub onto the foil's center, 1 tablespoon brown sugar, and 1 tablespoon honey. Place ribs, meat side down, onto the seasoned foil, and repeat the rub, honey, and sugar on the back of the ribs. Repeat with the second rib rack
7. Crimp up the foil and pour 2 tablespoons of apple juice into each rib package. Fully enclose the foil tightly around the ribs.
8. Place back on the smoker for 2 to 2.5 hours, or until tender. Carefully remove ribs from foil and place them back on grill, meat side up.
9. While the ribs are cooking, mix the ingredients of the barbecue glaze together until well combined. 
10. Brush each rib with glaze and cook for 5 minutes to “tighten” up the glaze. Sprinkle each rib with additional rub to serve a “Muddy style” rib.