Trim excess fat from ribs.
With ribs meat side down, work a kitchen knife between the membrane and the big bone on the end to separate the membrane. Once separated from the first bone, pull the membrane off with your hand.
Combine seasoning salt, sugars, garlic powder, cumin, chili powder and black pepper to make a rub. Sprinkle a light to medium coat of the rub on bone side of ribs and a heavier coat on the meat side.
Let meat rest with meat side up for 30 minutes before cooking.
Preheat one grill zone, opposite from side you will be cooking on, to 225-250 degrees. Add 1 cup of smoker chips in aluminum foil pouch to direct heat side or directly in the coals if using charcoal.
Place ribs on grill bone side down and cook for two hours.
On two layers of heavy duty foil (30 inches each), sprinkle 2 tablespoons of brown sugar, one Tablespoon of honey and sliced butter the length and width of ribs.
Place ribs meat side down on honey/butter/sugar mixture and repeat process on the bone side. Fold one end of foil, then roll from top to form a seal. Pour apple juice in open end and seal.
Return to smoker and cook for additional one hour and 45 minutes until internal temperature is at or about 205. Remove, drain off juices and rest meat in foil for 30 minutes.
Coat with barbecue sauce, cut and serve.
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