Foil-Wrapped Baby Back Ribs

Ingredients

• 2 racks baby back ribs, about 2 pounds each
• 3 tablespoons yellow mustard
• 1/3 cup barbecue rub of your choice
• 6 tablespoons unsalted butter, cut into pats
• 1/3 cup honey
• 1/2 cup packed brown sugar
• 1/2 cup apple juice
• 3/4 cup barbecue sauce
• 3 chunks apple or cherry wood

Before you cook

• Slide a knife under the membrane on the underside of each rack and pull it off.
• Trim any dangling fat from the edges.
• Smear a thin layer of yellow mustard over both sides of each rack.
• Sprinkle the barbecue rub evenly over both sides.
• Let the ribs sit at room temperature for 30 minutes while the smoker heats.
• Tear two double-length sheets of heavy-duty foil, one per rack.

Steps

1. Bring the smoker to 225 degrees Fahrenheit with apple wood on the coals.
2. Set the racks bone side down and smoke for 3 hours undisturbed.
3. Lay each rack meat side down on a foil sheet and scatter half the butter, honey and brown sugar under it.
4. Pour a quarter cup of apple juice into each packet and crimp the foil tightly closed.
5. Return the packets to the smoker and cook for 2 hours.
6. Open a packet carefully at arm's length so the steam escapes away from your face.
7. Move the racks back onto the bare grate meat side up and pour off the packet liquid.
8. Brush the tops with barbecue sauce and cook uncovered for 45 minutes to an hour until the glaze sets.
9. Rest the racks on a board for 10 minutes.
10. Slice between every bone and serve; the meat should pull cleanly from the bone with a gentle tug.