Cup of Yum
1. Preheat grill/smoker to 200°F.

Prep Ribs

1. Have butcher remove membrane from back of rack of ribs, or using a paper towel, grip the corner of the membrane on the back of the ribs and pull to remove it. If it gives you trouble, make a slice down the back center of the ribs to easily grip membrane and remove. Season both sides of the ribs liberally with rib rub.

3 Hour Smoke

1. Clean grill grates and place dry rubbed rack of ribs in smoker or on grill. Smoke for 3 hours using heavy smoke over low heat. I prefer fruit woods/pellets (apple or cherry), but hardwoods (hickory and alder) also work well, your preference.
2. Make the braising liquid for the 2 hour wrap. In a measuring cup add the pineapple juice (or apple cider, apple juice), brown sugar, butter and microwave 1 minute to melt butter. Stir to mix and set aside.

2 Hour Wrap

1. After the 3 hour smoke, remove ribs from smoker/grill and place on two pieces of foil with enough overhang to wrap and seal completely. Turn smoker/grill heat up to 225-250°F.
2. Pour the braising liquid over the ribs and tightly seal foil together, cooking for 2 more hours. After the braising the bones should be exposed on the ends by least 1/4 to 1/2-inch.

1 Hour Sauce

1. Place the ribs back on the grill rack (discard braising liquid and foil) and baste the ribs with your favorite BBQ sauce like my Master BBQ Sauce Recipe (Sweet Heat) and cook for 1 hour to finish the ribs and set the sauce.
2. Remove the ribs from the smoker and rest for 10-15 minutes. Slice ribs and serve!