Smoked ribs

First rinse and remove the membrane from bone side of ribs (its the thin skin like film over the little bit of fat kinda like silver skin on deer meat) use a knife to get it started then the rest should easily pull rite off

Be generous and sprinkle the morton on all sides of your ribs. If you don't have mortons just use salt, pepper, onion powder, and garlic powder.

Next rub yellow mustard across all sides. It will hold everything on to make a good bark

Then be very generous with the BBQ rub you want it to completely cover the mustard. Dont actually rub it on just shake over all sides.

Place on your smoker furthest away from fire with thicker portion towards fire for 5 hr at 300 degrees

Mix in a spray bottle a cup of the apple juice about 2 tablespoons of oil 1/2 cup of vinegar and 1/4 cup of sugar. Adjust it to taste.

Spray every 30 mins you want to keep them from being dry, just make sure you are mostly misting them so you don't spray the rub off.

At hr 5 take the ribs off the grill spray with butter, lightly cover with brown sugar and drizzle honey over them.

Grab a large peice of foil about 6 inches longer than the ribs i use heavy duty grill foil because it is wide. Place your ribs meat side down on your foil.

Pour about 1/2- 1 cup of apple juice over the ribs. Fold the foil long ways then roll up the ends

Place back on grill for 1 hr

After the hr remove from foil and put back on grill bone side down for 30 mins to an hr. Depending on how you would like the outside bark to be.

Be very careful when getting them off, if you have cooked them correctly and kept your temp at 300 they will fall apart. Hope you enjoy!