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1
One at a time, place the racks on a cutting board, bone side up, and remove the membrane (or silver): At whichever end of the rack seems easier, work your fingers underneath the membrane until you have 2 to 3 inches cleared.
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2
Grab the membrane with a towel and gently but firmly pull it away from the ribs.
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3
Pulling off the membrane exposes loose fat that will need trimming, so take your knife and cut out any excess fat.
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4
Now the racks are ready.
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5
Set the racks in an aluminum baking pan and cover them completely with the rib marinade.
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6
Cover the pan with aluminum foil and let it sit for 4 hours, either in the refrigerator or, if youre at a contest or in a picnic situation, in a cooler packed with ice.
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7
When you are ready to cook them, remove the ribs from the marinade.
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8
Pat them dry with towels.
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9
Apply the rub lightly around the edges of the ribs, over the back side of them, and on top.
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10
Then let the ribs sit, uncovered, at room temperature for 30 minutes.
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11
In the meantime, heat a smoker to 250 F.
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12
Put the ribs in a baking pan, put the pan in the smoker, and cook for 2 hours.
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13
After the first 30 minutes of cooking, spritz the ribs.
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14
Continue to spritz at 15-minute intervals for the duration of the cooking time.
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15
(The ribs should be uncovered so they can absorb as much smoke as possible.)
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16
Remove the pan from the smoker.
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17
Pour the apple juice into a clean aluminum baking pan.
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18
Place the ribs in the pan, bone side down, and cover the pan with aluminum foil.
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19
Place the pan in the smoker and cook for 1 hour.
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20
Remove the pan from the smoker and shut off the heat on the smoker.
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21
Remove the foil, and apply the glaze to the top and bottom of the slabs of ribs.
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22
Re-cover the pan with foil, return it to the smoker, and let the ribs rest in the smoker for 30 minutes as the temperature gradually decreases.
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23
Remove the ribs from the pan and let them rest for 10 minutes on a wooden cutting board.
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24
Then cut and serve.
