Prep Time: 1 hour
Cook Time: 4-5 hours
Total Time: 6 hours
Servings: 4-5

Ingredients:

• 2 racks St. Louis Cut ribs
• 2 tablespoons yellow mustard
• ¾ cup BBQ Rub

For the foil wrap:

• ½ cups apple juice
• 1 cup brown sugar
• 4 tablespoons hot sauce
• 1 cup apple juice (reserved for spray bottle)
• 1 ½ cups BBQ sauce 

Instructions

Preheat the grill for indirect cooking at 225C/250F, and then rinse ribs under cool water and pat dry.

Pull membrane from bone side of ribs. To remove membrane, insert finger under membrane in middle of Rack. With fingers, work a section loose. Grip membrane with paper towel and peel off.

Coat ribs thinly with yellow mustard and rub each rack of ribs with 3-4 tablespoons of BBQ rub. Set aside for 30 minutes to allow the rub to penetrate ribs.

Place 1 cup (large handful) of hickory wood chips into a smoker box or packet made from heavy duty foil (pierced with holes to allow smoke to come out).

Place ribs on unlit side of grill, meat side up. Close lid.

After 1 hour, open grill and spritz meat with spray bottle filled with apple juice.

Replenish smoker box and refill with an additional 1 cup wood chips or replace packet filled with wood chips. Close lid. Repeat this step after an additional hour.

After 3 hours, remove ribs from grill. Lay out a large piece of foil 2 ½ times length of ribs. 

Fold over to create 2 layers. Place ribs on foil meat side down. Pour ¼ cup apple juice over ribs. Crumble ½ cup brown sugar over ribs.

Sprinkle 2 tablespoons hot sauce on ribs. Seal foil package tightly to ensure juices stay in. Return ribs to grill making sure they are bone side down. 

After ¾ to 1 hour in foil, check for tenderness. Gently lift ribs to check if meat starts to crack and split. Keep checking every 15 minutes until they are tender to your preference.

CAREFULLY take ribs out of foil and place them on a baking sheet, discarding the juices.

Increase grills temperature to 204C/300F. Brush each side of ribs with your favorite BBQ sauce. 

Return ribs to grill directly to set sauce and caramelize sugars. Watch them closely rotating and flip the racks after 5-10 minutes. 

Take ribs off cooker and let them rest for 10 minutes and then slice cleanly between each set of bones by cutting the ribs meat side down. Serve with additional BBQ sauce on the side.

Depending on rib weight, cook time can vary from 4-6 hours. Try different ingredients in foil wrap. Preserves, pepper jellies and others can add another new layer of flavor to your ribs.