Remove the membrane from the back of the ribs. That is a light film that covers the rib bones. It is very important you take it off to ensure overall tenderness.
Spread yellow mustard all over the ribs including the back of the bones.
Sprinkle all-purpose seasoning all over top of the ribs, evenly. Make sure you have no big clumps.
If you are going to pre-seasoned the ribs, wrap the ribs in saran wrap and then foil. Place in fridge for 4 hours minimum or overnight.
If smoking right away, preheat smoker to 225º degrees and place the ribs bone side down into the smoker.
If you prepared and refrigerated your ribs, remove ribs from saran wrap and foil. Place ribs bone side down in the center of the smoker.
Time for 3 hours.
In a spray bottle, mix ½ cup water and ½ cup apple juice. You will be spraying the ribs with this mixture every 30 minutes for the first 3 hours.
After the first 3 hours, lay a large size aluminum foil on your counter. Enough to wrap the ribs.
Remove the ribs from the smoker and maintain the smoker temperature at 225º degrees.
Lay the ribs on the aluminum foil.
In a bowl, mix ½ cup BBQ sauce and ½ cup apple juice and pour over the ribs. Make sure the liquid doesn’t spill out of the foil and onto the counter.
Wrap ribs well making sure there are no leaks.
Place in the smoker for 2 hours.
After the 2 hours, remove the ribs from the smoker and open the foil wrap. Maintain the smoker at 225º degrees.
Prepare the finishing sauce by mixing all the ingredients in a bowl.
Coat ribs generously with the finishing sauce.
Place ribs (without the foil) back in the smoker for 1 more hour.
Remove the ribs from the smoker and brush with more sauce and enjoy!