Apple Smoked Baby Back Ribs

After some real life issues I needed to take care of I'm back with a new recipe for Apple Smoked Baby Back Ribs.  I personally like this recipe for ribs because it's nice and flavorful with out the need of a sauce to help it out. I also like smoking them with apple wood to add a hint of the sweet fruit flavor to the meat.  I have tried a couple of times in the past to make a apple cider barbecue sauce  but still haven't found one that tastes right in my opinion and I'll keep working on that and maybe one day I'll figure something out that I like and share it on here with everyone to view.

Ingredients:

Ribs:

1. 2 Racks of Baby Back Pork Ribs
2. 1/3 Cup Yellow Mustard
3. 1/2 Cup Apple Juice
4. 1 TBSP Worcestershire Sauce
5. 1 TBSP Apple Cider Vinager
6. 1/2 Cup Dark Brown Sugar
7. 1/3 Cup Honey (Warmed)

Rub:

1. 3 TBSP Brown Sugar
2. 1 TBSP Chill Pepper Powder
3. 2 TBSP Cracked Black Pepper
4. 1/2 TBSP Garlic Powder
5. 2 TBSP Onion Powder
6. 1 TBSP Salt
7. 3 TBSP Basil
8. 3 TBSP Thyme

Directions:

1. Take all the ingredients for the rub and mix them together in a bowl until thoroughly mixed together.
2. If the ribs still have the membrane on the bone side take a butter knife or a flat head screwdriver and work it under the membrane in the middle of one of the bones to create a starting point then with some paper towels get a firm grip and tear the membrane off of the ribs.
   
3. Start the smoker with the apple wood.
4. In a bowl mix together the Mustard, 1/4 cup of apple juice, Worcestershire sauce, and apple cider vinegar.
5. Spread the mixture over the ribs and work it into the meat in a thin layer then take the rub and apply it to the ribs and thoroughly cover the ribs in the rub.
   
6. Once the smoker is ready place the ribs meat-side up and allow them to smoke for at least 3 hours.
7. After the 3 hours remove the ribs from the smoker and set the temperature up to 225 °F (~107 °C).
8. Prepare 4 sheets of tin foil and turn up the edges of two pieces up to retain the liquid.  place the ribs inside the tin foil then top each rib with half of the honey, brown sugar, and the remaining apple juice.  Fold the tin foil over the ribs then cover the top part with another piece of tin foil then return to the smoker or grill and let them cook for another 2 hours.
9. If you desire sauce on the ribs in the last 30 minutes of cooking remove the ribs from the tin foil and place back on the smoker or grill then brush the sauce of choice on top and allow it to tighten during the last 30 minutes of cooking.
10. Let rest for 5 minutes after cooking before serving.