We are going to be using the 3-2-1 method. That's 3 hours on the smoker naked, 2 hours foiled then 1 hour naked. In my humble opinion this method produces the highest quality in ribs when it's all said and done. I have tried with and without foiling and my money is on foiling every time. Let's get started.

Rinse ribs thoroughly. Using a butter knife and paper towel. Remove the membrane on the back of the ribs. this is very important. Paper towel allows you to grip the membrane for removal.

Trim excess fat from the front and back of ribs. Coat ribs front and back with yellow mustard. Apply generous amounts of Jack's Old South Hickory dry rub. This is a great tasting dry rub by Myron Mixon of BBQ Pitmasters on TLC. Lightly dust with garlic powder. Sprinkle on brown sugar. Don't be shy with the brown sugar.  Now rub the brown sugar into the ribs real good. Wrap ribs in plastic and refrigerate for at least a few hours. Preferably over night.

Preheat smoker to 225-230 degrees. Place ribs onto your smoker grate. Smoke ribs for 3 hours.

Mix 1 cup apple juice, 1 tsp brown sugar and 1 tsp cinnamon in a spray bottle.Mist ribs with  the liquid hourly. After 3 hours, remove ribs and place on foil. Splash on apple juice. Again don't be afraid to put some on there. Wrap foil around ribs and place back into smoker.

Cook another 2 hours then remove the ribs from the tin foil and place them back in the smoker. This is a great time to throw some beans in a pie tin and place in the smoker. Stir them every 15 minutes. Cook ribs for another 30 minutes to 1 hour until done. A good indicator for doneness is if the meat starts to tear when you bend the rack of ribs slightly as you pick them up.

These ribs go great with my Cherry Dr. pepper BBQ sauce. Mix 1 cup Sweet Baby rays, 1 cup Diet Cherry Dr. Pepper and 1 Tbsp brown sugar in a pot on the stove. Bring to a light simmer and cool.