Rinse ribs under water. Remove membrane from bone side.
Dust all sides with dry rub. Press rub into meat with open hand. Let sit at room temperature for 45 to 60 minutes.
Preheat the smoker to 250°F using lump charcoal and hardwood/fruitwood combination like hickory and peach wood.
Smoke ribs directly on racks, meat side up, for three hours.
Spritz the ribs with apple juice every hour and/or add a water pan to the smoker.
Lay down a sheet of aluminum foil per rib rack.
Spread a quarter cup of ghee - or butter/margarine of your choice - onto the foil. Sprinkle half a cup of brown sugar onto the butter, squeeze honey or agave nectar in a zig-zag pattern over the butter and brown sugar. Then pour on the Tiger sauce . Mix together with a gloved hand.
Place ribs meat side down into glaze mixture. Spread excess glaze onto the bone side of ribs. Be sure the rack of ribs is thoroughly and evenly covered.
Wrap the foil tightly around the rack of ribs, making sure there are no loose spots where steam can form. Place foiled ribs back on the smoker for 2 more hours.
After 2 hours, carefully remove the ribs from the foil. Place back on the smoker rack and mop all over with BBQ sauce.
Cook for another hour mopping once more at the half hour mark.
Remove from smoker and serve warm.