Instructions

1. 1

   Preheat your smoker to 250°F using hickory wood.

   ⏱️ 15 min•🌡️ 250

   
2. 2

   Ensure the membrane is removed from the back of each slab of ribs. If not already done, carefully peel it off using a paper towel for grip.

   ⏱️ 5 min
3. 3

   Generously coat the ribs with Duce’s Wild Mustard Sauce, using it as a binder for the rub.

   ⏱️ 2 min

   
4. 4

   Season the ribs generously on all sides with Duce’s Wild Original Rub.

   ⏱️ 3 min

   
5. 5

   Place the seasoned ribs directly on the smoker grates. Smoke at 250°F for approximately 2 hours, or until the ribs develop a rich mahogany color.

   ⏱️ 120 min•🌡️ 250

   
6. 6

   Prepare four large sheets of heavy-duty aluminum foil. Double-wrap each rack of ribs individually.

   ⏱️ 5 min

   
7. 7

   Before sealing each foil packet, add 1/4 of the butter, 1/4 of the apple juice, 1/4 of the brown sugar, and 1/4 of the additional Duce’s Wild Original Rub to each packet. Seal the foil tightly around the ribs.

   ⏱️ 5 min

   
8. 8

   Return the wrapped ribs to the smoker and cook for about 45 minutes, or until the ribs become tender. The ribs should bend easily and show a slight pull-back from the bone.

   ⏱️ 45 min•🌡️ 250

   
9. 9

   While the ribs are in the final stage of cooking in the foil, carefully open one of the foil packets and pour out 1/2 cup of the reserved liquid into a medium bowl. In this bowl, combine the Duce’s Wild Competition Sauce and the strained Duce’s Wild DQ Glaze with the reserved liquid. Whisk until well combined.

   ⏱️ 5 min

   
10. 10

    Carefully remove the ribs from the foil packets. Generously glaze both sides of each rack with the prepared sauce mixture.

    ⏱️ 5 min

    
11. 11

    Return the glazed ribs to the smoker for 10 minutes to allow the sauce to set and become glossy.

    ⏱️ 10 min•🌡️ 250

    
12. 12

    Remove the ribs from the smoker. Allow them to rest for a few minutes, then slice between the bones and serve immediately.

    ⏱️ 5 min

    

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