First, pat-dry your ribs with paper towel, then remove the silver membrane from the bones side. Flip your racks to trim any loose ends and excess fat.Tip: Over the middle bones of the rack, slide a butter knife under the membrane and grab the edge with a paper towel and pull it off. Coat both sides of the ribs with yellow mustard. The mustard will force the rub down the pores and act as a sealant to your rub.
Sprinkle and pat your rub on all sides of the meat.
Now, let's fill up the hopper with the Cuisinart Cherry rum pellets and set your Woodcreek Cuisinart 4in1 Pellet Grill at 225°F.
Place the ribs on your grill and smoke them, meat-side up for 3hrs.
Once the 3hrs mark is reached, transfer the ribs on a large rimmed baking sheet and increase the grill temperature to 275°F.
Take 2 long strips of heavy-duty aluminum foil for each rack. Place them bone-side down and cover all the ribs with brown sugar, butter, honey, and apple juice. Wrap and return them to the WoodCreek for another 2hrs.
Take the foiled ribs off the grill and carefully remove the foil as the steam will be extremely hot.
Brush the ribs on both sides with your favorite BBQ sauce and return on the grill for the last hour.
Take out the ribs and serve. Don't forget napkins, enjoy!
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