Smoked Ribs with the Best Glaze

Remove the Silver Skin or thin membrane from the bone side of the ribs (if the butcher hasn't already). Score the membrane and peel it back, use a paper towel to get a firm grip on it.

Pat dry with paper towels, season all over with kosher salt and rest at room temp 1 hour.

In a spray bottle or mason jar, combine 1/3 cup apple juice, 1 Tbsp mustard, and 1 Tbsp maple syrup. Spray or brush all over rib racks. Generously season all over with all of the seasoning rub (about 1/3 to 1/2 cup). Grill Following the 3-2-1 Method.

Set the pellet grill temperature to 225˚F or "High Smoke." Important: Always keep the lid closed when grilling.

Grill the ribs directly on the rack (bone-side down) 3 Hours. Meanwhile, stir together the glaze ingredients.

Remove ribs, brush glaze on both sides, wrap each in foil and grill 2 Hours.

Remove foil, glaze the top and place directly on the rack 1 Hour.

Test for doneness: Lift rack of ribs with tongs and bounce them back onto the rack - they should form a crack on the surface. The glaze will be set and slightly sticky to the touch.