• Set up your smoker to be running at 300°F.
• Remove the racks from their packaging and rinse under cold water and pat dry with paper towels.
• Remove the membrane from the back of the ribs and trim any excess fat from the top.
• Apply an even coating of your chosen seasoning to both sides and leave to sit for around 15 minutes.
• Place the ribs into the smoker once it has come up to temperature
• After an hour check to see if they need a spritz and apply if required.
• When the ribs have a nice bark and a ‘mahogany’ color, take them out of the smoker and place meat side up on two large layers of aluminum foil, folding the sides up to create a bowl shape.
• Drizzle with half the honey, half the brown sugar and half the apple juice. Turn the rack over and apply the remaining ingredients to the other side. Top with 3 slices of butter.
• Wrap tightly and return the ribs to the smoker.
• After an hour check the ribs for your preferred doneness (see notes above).
• Remove from the smoker and fold the foil sides back.
• Apply your BBQ sauce all over using a basting brush.
• Return the open package to the smoker for 15 minutes to set.
• Remove the ribs from the smoker. Place meat side down and using a sharp slicing knife cut between each bone.
• Apply a thin coat of BBQ sauce to the back of the ribs, top and in-between each cut.

For the BBQ sauce

• Combine the BBQ sauce, butter and honey in a saucepan and warm gently till combined. Set aside.