Sweet Smoked Pork Ribs

Dry Rub Ingredients:
1/4 cup salt
1/4 cup white sugar
2 tablespoons packed brown sugar
2 tablespoons ground black pepper
2 tablespoons ground white pepper
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon ground paprika
1 tablespoon ground cumin

Place the racks into a smoker, use Applewood or Cherry Wood, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.

Stir together the 1 cup of apple juice, 1/4 cup of apple cider vinegar, 1/4 cup brown sugar, and 1/2 cup of barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. 

Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.

Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.