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1
Preheat an indirect barbecue drip pan and fruitwood (preferably apple), a ceramic cooker with deflector plate and fruitwood (preferably apple) or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 275 degrees Fahrenheit.
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2
Combine all of the Mustard Moisturizer ingredients.
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3
Combine all of the seasoning blend ingredients.
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4
Rub a thin layer of the Mustard Moisturizer on all sides of the racks and lightly sprinkle with the seasoning blend on all sides.
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5
The remaining seasoning blend will be used later in the cooking.
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6
If using a ceramic cooker, the racks can be placed an inch apart on a rib.
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7
They might need to be trimmed to fit the cooking surface so the lid can close.
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8
If using a larger indirect or direct barbecue, no additional trimming is necessary.
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9
Place the ribs in the cooker and cook for 2 hours.
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10
Meanwhile, combine the Wrapping Mixture ingredients.
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11
Tear off 8 sheets of heavy-duty aluminum foil.
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12
Working with 2 sheets of foil at a time, place a quarter of the Wrapping Mixture on the foil, top with a rack of ribs, and wrap in the foil, crimping to seal.
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13
Wrap with the second sheet of foil.
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14
Repeat for three remaining 3 racks of ribs.
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15
If using a ceramic cooker, stack the packets on top of each other.
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16
If using a smoker, place the ribs on sheet pans for easier movement.
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17
Place the packets back in the cooker, meat side down, and cook for 1 hour, flipping half way through.
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18
Remove the racks from the cooker and let rest in the foil packets for 20 minutes.
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19
Remove the ribs from the foil and dust lightly on both sides with additional seasoning blend.
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20
Place the ribs back in the cooker, meat side up, for 30 minutes.
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21
Meanwhile, combine the Honey BBQ Sauce ingredients.
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22
Remove the racks from the cooker and brush with an even, but not too thick layer of sauce.
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23
The layer should evenly coat the ribs but should not clump.
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24
Place meat in the cooker, meat side up, for 25 minutes to tighten up the sauce.
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25
Paint a cutting board with some of the remaining sauce.
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26
Remove the ribs from the cooker and place on the prepared cutting board adding additional sauce as needed to cover, but not excessively coat.
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27
Spray twice with apple juice spray.
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28
Cut the ribs from the racks and dredge to coat the exposed sides with the remaining BBQ sauce.
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29
For APL BBQ Sauce:
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30
Pour the oil in a large saucepan and cook over medium heat until it starts to shimmer.
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31
Stir in garlic, onion, bell pepper and salt.
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32
Cook, stirring occasionally until the vegetables have softened, about 10 minutes.
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33
Pour in the bourbon and cook until the alcohol has cooked off, about 5 minutes.
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34
There will no longer be the strong smell of alcohol.
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35
Combine the chili powder, black pepper, allspice and cloves and add to the pan.
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36
Cook, stirring continuously, until fragrant, about 3 minutes.
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37
Stir in the brown sugar, water, ketchup, molasses, mustard, vinegar, hot sauce and preserves.
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38
Bring the mixture to a boil, stirring occasionally to be sure nothing sticks to the bottom and burns.
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39
Reduce to a simmer.
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40
Continue to simmer, stirring often, until thickened, about 45 minutes.
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41
Add the jalapeno and apple.
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42
At this point the sauce can be left chunky or blended in a blender (blend in small batches since it will be hot), or in a bowl using an immersion/stick blender until smooth.
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43
Season to taste with additional allspice, cloves, salt and vinegar to taste.
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44
For Apple Juice Spray: Combine the water and juice and place in a spray bottle.
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45
(For Apricot Spray, substitute apricot nectar for apple juice.)
