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Hwy 1 Ribs You never want to put honey or sauce on ribs until the last hour of cooking, because it will burn and get bitter if you put it on too soon. — Tim Acosta, Rouses Advertising & Marketing Director

WHAT YOU WILL NEED: FOR THE RIBS 2 (or more) racks of St. Louis-style ribs Dry rub (recipe below) ½ cup yellow mustard ²⁄₃ cup apple juice ½ cup honey Barbecue sauce of your choice FOR THE RUB 3 tablespoons dark brown sugar 2 tablespoons paprika powder 2 tablespoons salt 1 tablespoon cayenne pepper 1 tablespoon onion powder 1 tablespoon black pepper 2 teaspoons garlic powder 1 teaspoon Colman’s dry mustard

HOW TO PREP: Soak a handful of applewood, hickory or pecan chunks in water. Remove the ribs from the package and rinse under cold water. Pat dry or set on paper towels to dry. Remove the membranes on the hollow side of the ribs by inserting a thin knife or other sharp object between the membrane and the rib. Scrape the membrane off the bone, grab it with a paper towel and pull it off by hand. Repeat with the remaining ribs. Mix together all ingredients for the rub. Coat the ribs with the yellow mustard to create a sticky base for the rub. Sprinkle the ribs on both sides with the rub and rub it in a bit, making sure you have full coverage. Place in fridge for a couple hours or overnight. Set up your smoker for cooking with indirect heat at about 225°F and add the soaked wood chunks. (If your smoker has a drip pan, use it.) Once the smoker is ready, place the ribs bone side down on the smoker grate. Smoke the ribs for 3 hours, unwrapped. Remove the ribs from the smoker and place the first rack on a large piece of heavy-duty aluminum foil, and pour ¹⁄₃ cup of apple juice over it. Wrap up the ribs well. Repeat with the remaining rack. Put the packages of ribs side by side on the smoker. Close the lid and leave the ribs to cook for 2 hours. Take the foil-wrapped rib packages from the smoker and carefully remove the foil. Top the meaty side of the ribs generously with honey. Place the ribs with the flesh side up on the smoker, close the lid and leave to cook for 1 hour, opening every 20 minutes to add more honey. Take the ribs out of the smoker, and slather them with barbecue sauce before serving.

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