• For Dry Rub

    • ½ cups brown sugar, packed
    • 1 ½ tsp smoked paprika
    • 1 TB kosher salt
    • 1 ½ TB freshly ground black pepper
    • ½ tsp cayenne
    • ½ tsp garlic powder
    • ½ tsp onion powder
  • For Ribs

    • 2 racks pork ribs, 3-4 lbs each baby back ribs or St. Louis Style spare ribs
    • ½ cups apple juice, 100% juice
    • ½ cups BBQ sauce, your favorite brand


Prepare the Dry Rub by combining the ingredients in a small bowl. This can be done several days in advance and stored airtight until ready to use.

Clean and pat dry the ribs with paper towels, removing excess fat. Rub the seasoning mix thoroughly onto both sides of the ribs, pressing firmly. Cover with foil and refrigerate overnight.

Preheat the smoker to 225°F. Uncover the ribs and place them (meat side up) in the smoker to smoke for 3 hours. In the meantime, mix the BBQ sauce with apple juice and set it aside.

 After 3 hours, remove the ribs from the smoker and place them on a large piece of foil with the bone side facing up. Create a "tub" by pulling up the sides of the foil and pour the BBQ sauce and apple juice mixture over the ribs. Seal the foil tightly, ensuring no leakage, and return the ribs (bone side up) to the smoker to smoke for an additional 1.5 hours.

Remove the ribs from the smoker and discard the foil and sauce/juice mixture. Brush both sides of the ribs generously with BBQ sauce. Place the ribs (meat side up) back into the smoker and smoke for 30 minutes. Take the ribs out of the smoker and let them rest on a cutting board for 5-10 minutes before slicing. Serve with additional BBQ sauce on the side.

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