Step 1

Lay out 4 large sheets of aluminum foil and set aside. Fill hopper of smoker with wood pellets, I usually use hickory, but pecan or cherry would work as well.

Step 2

Remove membrane from back of ribs. Slide a butter knife into the bone-side of the rack of ribs and make a small slit.  Grab the membrane and pull it off.  Use a paper towel to get a better grip on it.

Step 3

Combine mustard, apple juice and Worcestershire sauce. Brush over ribs on both sides.  Season ribs with dry rub on both sides. Be generous.

Step 4

Start smoker on the smoke setting for 5-10 minutes. Increase heat to 225 F degrees.  Smoke the ribs, meaty side up, for 3 hours.

Step 5

Leave smoker on at 225 F degrees and place ribs on foil sheets.  Sprinkle rack of ribs on both sides with half of brown sugar and honey, then top with 2 Tbsp of butter. Pour in 3 Tbsp bourbon. Repeat with remaining rack of ribs and remaining brown sugar, honey, butter and bourbon.

Step 6

Add another foil sheet on top of the ribs and crimp to seal tightly.  Return foil packs of ribs to grill and cook for 2 hours.

Step 7

Carefully remove ribs from foil, and brush ribs with bbq sauce.  Place ribs back on grill grate and grill for 1 hour.  Slice and enjoy!