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1
Prepare your cooker for indirect grilling at about 325 degrees F, using cherry and hickory wood for flavor.
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2
In a bowl, stir together turbinado sugar and , and spread it on the ribs (use about 2/3 on the meaty side and 1/3 on the bony side).
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3
Let rest at room temperature for about 30 minutes.
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4
Put ribs in the smoker, meaty side up (use a rib rack if necessary so that there is enough space).
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5
Cook ribs slowly until they are nicely caramelized, about 1 to 1 1/2 hours, depending on your equipment.
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6
Remove ribs and place on a platter or baking sheet; brush on both sides with the honey.
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7
To tenderize ribs, pour apple juice in the bottom of an aluminum foil roasting pan to a depth of about 1 inch and add the ribs, standing them on end in the pan if necessary to fit.
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8
Cover with aluminum foil, and put the pan on the grill over indirect heat at about 325 degrees F until ribs are tender (this step can also be done in the oven).
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9
Test ribs by sticking them with a toothpick; they should be soft and tender.
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10
It should take about 1 hour, but this will vary depending on your equipment.
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11
If you have a hard time keeping your grill on low, check the apple juice frequently to make sure it doesnt cook off; replenish as needed.
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12
At this point the ribs can be allowed to cool, wrapped separately, and reheated later.
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13
This is a great way to take ribs to a tailgate party or to prepare ahead for a party at home.
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14
When ready to serve, transfer the cooked ribs to a medium-hot grill.
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15
Brush with and heat for just a few minutes, flipping several times, and brushing again with sauce, if you desire, until they are heated through and the sauce is caramelized.
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16
Cut into pieces and serve.
