Ingredients:

• 2 racks Ontario pork back ribs (about 4 lbs/2 kg total)
• 1/4 cup (60 mL) Montreal steak spice or your favourite dry rub
• 1/2 cup (125 mL) apple juice
• 1/4 cup (60 mL) water
• 1 tbsp (15 mL) Worcestershire sauce
• 1/2 cup (125 mL) packed light brown sugar
• 1/2 cup (125 mL) yellow mustard
• 1/2 cup (125 mL) liquid honey
• 1 cup (250 mL) barbecue sauce

Cooking Instructions:

1. Remove membrane from back of ribs and pat dry. Rub ribs on both sides with steak spice. Wrap well with plastic wrap and refrigerate for at least 2 hours or up to 1 day.
2. Preheat smoker to 180ºF (82ºC). In a spray bottle, combine apple juice, water and Worcestershire sauce. Place ribs, bone side down, in smoker. Smoke, occasionally spraying with apple juice mixture, for 3 hours, trying to keep the smoker temperature around 180ºF (82ºC).
3. In a bowl, stir together brown sugar, mustard and honey. Remove ribs from smoker and place each rack on a large piece of foil. Spread mustard mixture over both sides of ribs and wrap well.
4. Increase smoker temperature to 225ºF (107ºC). Smoke-wrapped ribs for 2 hours. Transfer wrapped ribs to a baking sheet and unwrap, reserving any juices in the foil. Return ribs to smoker and smoke, brushing occasionally with reserved juices and barbecue sauce, for 1 hour or until glossy and bones pull out easily. Let stand for 5 minutes before cutting into ribs.