Remove membrane from the rear side of Ribs and trim any excess meat.
Remove end bones and meat to get a square rack leaving approximately 8 to 10 bones left.
Inject ribs between the bones with the injection we made earlier (be sure to get plenty of injection in the meat and inject from both sides).
Use a binder (mustard or similar) on the rear side first.
Cover lightly with 16 mesh black pepper and kosher salt.
Cover heavily with BBQue Texas – HERE PIGGY PIGGY – Championship Pork Rub.
Repeat steps 4 through 6 on the front (meat) side of the ribs.
Place in a foil pan in the refrigerator for approximately 2 hours (overnight is fine if you have the time).
Time for smoking!
Preheat your smoker to 275 degrees.
Place the ribs on a baker’s cooling grate and place in the smoker.
Mist the ribs about once per hour with a mixture of 50/50 apple juice and apple cider vinegar.
Once the ribs reach 165 degrees internal (approximately 2.5 hours) place them in foil pans and cover with foil until they reach 203 – 206 degrees internal(approximately 1.5 hours).
Remove from the smoker and glaze the ribs with the glaze we prepared earlier – I prefer to put the glaze in a squeeze bottle for application but you can pour it on, spoon it on, or baste with a brush.
Once the ribs are glazed, reapply a light coat of HERE PIGGY PIGGY –Championship Pork Rub over the top of the glaze.
Place the racks back on the smoker uncovered for approximately 30 minutes or until the glaze has become tacky.
Remove from the smoker and slice your ribs using a sharp slicing knife.