Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.
Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours or overnight.
Combine all ingredients. Store in an airtight container. Apply to ribs while they are smoking repeatedly in small amounts. You don't want to wash the ribs down, but lightly apply to keep the surface moist.
1. Brown sugar, hot sauce, apple juice and honey spread on heavy duty foil. Place ribs on top and seal tightly.
2. Trim or pull membrane from back or score with knife.
3. Rub with yellow mustard; flavor enhancer and glue forrub to stick.
4. Put mopping sauce in a spray bottle.