Step 1

Mix all ingredients together and set aside.

Step 2

Check the underside of the ribs. If there is a thin layer of silver skin, remove it from the bone-side of the ribs by working the tip of a butter knife underneath the membrane (choose to pierce it over a middle bone.) Use paper towels to get a firm grip, then tear the membrane off.

Step 3

In a small bowl, combine the mustard, 1/4 cup of apple cider (reserve the rest). Spread the mixture thinly on both sides of the ribs and season with the rub.

Step 4

Set the Smoker temperature to 180℉ and preheat with the lid closed for 15 minutes.

Step 5

Smoke the ribs, meat-side up for 3 hours. Transfer the ribs to a rimmed baking sheet and increase the grill temperature to 225℉.

Step 6

Tear off 4 long sheets of Peach Butcher Paper and tin foil. Place the butcher paper down with a rack of ribs on top and pull up the sides of the paper to keep the liquid enclosed.

Step 7

Sprinkle half the brown sugar on the rack, then top with half the honey and 3/4 of the remaining apple juice. Lay another piece of paper on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs.

Step 8

Return the ribs to the grill and cook for an additional 3-4 hours.

Step 9

Arrange the ribs directly on the grill grate and continue to grill 60 minutes more.