Directions
- Preheat your grill to 275°F.
- Peel the silver skin/membrane off the back of each rib rack to help the seasoning and smoke better penetrate the meat. Do this with the Pit Boss Rib Prep Tool or a paper towel and butter knife. Baby Back ribs will not need any trimming in most cases, unless there is quite a bit of white fat on the top.
- Pour dijon mustard into a mixing bowl. Add in enough brown sugar so the mixture becomes more sweet than mustard-y (about 2 cups). Mix well, using an electric mixer if needed.
- Place plain ribs, back side down, directly on the grill grates and smoke with the lid closed.
- While cooking, spray ribs thoroughly with apple juice every 30-40 minutes.
- Once done, remove ribs from grill and place in a pan. To know when your ribs are done, pick them up by the middle with tongs. If the rib rack is limp and the meat just begins to pull away from the bone, they are done.
- Glaze both sides of ribs with a light coat of the premade glaze. This is a flavor enhancer, not a cover up. Just a light coat is plenty.
- Wrap the rib pan in foil and let rest for 15 minutes.
- Serve as slabs or single bones.
