Begin by removing the thin membrane from the back of the ribs. Pat them dry and then lightly coat both sides with mustard (this isn't really for flavor – it just helps the seasoning stick). Mix the brown sugar and seasonings in a bowl and use them to generously coat the ribs on both sides. Let the ribs sit for 30-60 minutes while you get the grill ready. I prefer to marinate mine overnight.

While the ribs cook, you want indirect heat, so set your grill to around 275°. Be sure to push the charcoal to one side and place the ribs bone-side down, away from the direct heat/coals. If I’m smoking my ribs, I like to use pecan wood.

Next, mix the apple juice and cider vinegar together and lightly spritz the ribs every 45-60 minutes. Try not to constantly open the lid so the grill stays around 275° and smoke/grill the ribs for about 2½ hours.

After roughly 2½ hours, wrap each rack tightly in heavy-duty foil. Before sealing, add a couple tablespoons of the apple juice mixture inside the foil. Put them back on the grill for 60-90 minutes.

When finished, carefully unwrap the ribs. Mix the barbecue sauce with the honey and brush it generously over both sides. Put the ribs back over indirect heat, uncovered, for about 15-20 minutes until the sauce gets sticky and caramelized. For extra char, move them over direct heat for 1-2 minutes per side at the very end (watch them closely because the sugar can burn quickly).

Take them off the grill and let them rest for 10-15 minutes. Slice between the bones and serve with extra barbecue sauce, or no sauce at all.