Trim off any excess fat and pat dry with some paper towel.
Season the ribs generously on all sides with the roasted chipotle garlic seasoning.
For this cook, I’m testing out the Woodcreek 4-in-1 Pellet Grill from Cuisinart. But, as always you can cook them on any grill.
Set the Woodcreek grill to 250℉ and preheat.
Place ribs directly on the grill grate, fat side up. Don't forget to add a probe between the bones of each rack. Smoke for about 4 hours or until the internal temperature reaches 160℉.
It’s now time to wrap for tenderness. Place two sheets of heavy-duty foil on a flat surface and add the ribs bone down on the foil and wrap up leaving a small opening. Mix the apple juice with the beef broth and add 1 cup of the mixture in each foiled packet. The liquid will help to create some steam inside the foil that will help to break the meat down.
Close the foil packets and place the ribs on the grill grates. It should take another 3 to 4 hrs to cook.
The meat will be ready at 205℉ internal temperature. Pull them off the grill and place them in an insulated cooler for about an hour.
Cut into individual bones and serve with your favorite side. Cheers!