Seasoning Blend:

• 6 tablespoons mild chili powder, preferably Chimayo, Ancho or Hatch (We found some New Mexico Red Chile Powder through Chicago's Old Town Spice House)

• 3 tablespoons sweet paprika

• 3 tablespoons firmly packed dark brown sugar

• 1 1/2 teaspoons dry mustard

• 2 1/4 teaspoons coarsely ground fresh black pepper

• 3/4 teaspoon Old Bay Seasoning

• 1 teaspoon ground cinnamon (optional and we use about 1/2 a tsp)

Wrapping Mixture:

• 1 cup firmly packed light brown sugar

• 1 cup honey

• 1/4 cup apple juice

Honey BBQ Sauce:

• 1 cup APL Barbecue Sauce or your favorite BBQ sauce

• 1/2 cup honey

• 2 tablespoons apple cider vinegar

• 1/2 Granny Smith apple, peeled cored and grated on a Microplane grater

About 1/2 cup Apple Juice Spray

• 1 part cup unsweetened apple juice

• 1 part water

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.

2. Combine all of the Mustard Moisturizer ingredients. Combine all of the seasoning blend ingredients. Rub a thin layer of the Mustard Moisturizer on all sides of the racks and lightly sprinkle with the seasoning blend on all sides. The remaining seasoning blend will be used later in the cooking.

3. If using a ceramic cooker, the racks can be placed an inch apart on a rib. They might need to be trimmed to fit the cooking surface so the lid can close. If using a larger indirect or direct barbecue, no additional trimming is necessary. Place the ribs in the cooker and cook for 2 hours.

4. Meanwhile, combine the Wrapping Mixture ingredients.

5. Tear off 8 sheets of heavy-duty aluminum foil. 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. Wrap with the second sheet of foil. Repeat for three remaining 3 racks of ribs. GO EASY ON THE MIXTURE. TOO MUCH WILL HARDEN THE BACK SIDE OF THE RIBS MAKING THEM A LITTLE TRICKIER TO EAT.

6. If using a ceramic cooker, stack the packets on top of each other. If using a smoker, place the ribs on sheet pans for easier movement.

7. Place the packets back in the cooker, meat side down, and cook for 1 hour, flipping half way through.

8. Remove the racks from the cooker and let rest in the foil packets for 20 minutes.

9. Remove the ribs from the foil and dust lightly on both sides with additional seasoning blend. Place the ribs back in the cooker, meat side up, for 30 minutes.

10. Meanwhile, combine the Honey BBQ Sauce ingredients.

11. Remove the racks from the cooker and brush with an even, but not too thick layer of sauce. The layer should evenly coat the ribs but should not clump. Place meat in the cooker, meat side up, for 25 minutes to tighten up the sauce.

12. Paint a cutting board with some of the remaining sauce.

13. Remove the ribs from the cooker and place on the prepared cutting board adding additional sauce as needed to cover, but not excessively coat. Spray twice with apple juice spray. Cut the ribs from the racks and dredge to coat the exposed sides with the remaining BBQ sauce