STEP 1: Prepare the pork injection by combining the apple juice, white grape peach juice, sugar, salt, and hot sauce in a saucepan. Heat gently until the sugar and salt dissolve completely. Allow to cool.

STEP 2: Prepare the rib spritz by combining the apple juice, imitation butter, and sugar in a saucepan. Heat until the sugar dissolves, then cool and transfer to a spray bottle.

STEP 3: Trim any excess fat from the ribs. Remove the membrane from the back of each rack using a rib skinner or paper towel for a better grip.

STEP 4: Inject the ribs evenly with the prepared pork injection. Lightly coat both sides with vegetable oil, then season with a light layer of Hot Rub followed by a medium coating of Rubba Dub Rib Rub.

STEP 5: Place the ribs bone-side down in a meat rack, pulling the ends together slightly to tighten and thicken the meat.

STEP 6: Preheat a smoker or oven to 275°F. Place the rack of ribs into the smoker or oven and cook for 1 hour.

STEP 7: Flip the ribs so they are meat-side down. Spritz the ribs every 10 minutes for 30 minutes using the prepared rib spritz.

STEP 8: Pour the apple juice into a deep aluminum pan. Place the meat rack with the ribs into the pan and cover tightly with foil, leaving a vent about the width of a finger in one corner.

STEP 9: Continue cooking until the internal temperature in the center of the rack reaches 207°F, approximately 1–2 additional hours.

STEP 10: Remove the foil, brush the ribs generously with Honey Smoke BBQ Sauce, and return them to the smoker or oven for 4 minutes to set the glaze.

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