Directions

1. Heat your smoker to cook at 275 F with applewood 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 smoking (Note—if 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 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 to 3 tablespoons 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 foil up over the top and pour 2 tablespoons of apple juice into each rib package. Fully enclose the foil tightly around the ribs.
8. Place 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 barbecue glaze ingredients until well combined. 
10. Carefully remove ribs from foil and place directly on the grill, meat side up.
11. Brush each rib with glaze and cook for 5 to 10 minutes to “tighten” up the glaze. Sprinkle each rib with additional rub to serve a “Muddy-style” rib.