Season the Ribs:

• Cover the full rack of ribs with yellow mustard as a binder.
• Rub the ribs with Pot Still Pork Rub and let rest for 10 minutes.
• Rub with Smoky Mountain Sweet Rub and let rest for another 10 minutes.

Smoking:

• Preheat the smoker to 250°F.
• Place the ribs meat-side up, making sure they’re not directly over the heat source.
• Allow the ribs to smoke in the closed smoker for 2½–3 hours or until the meat begins to shrink back from the bones.

Prepare the Foil:

• While the ribs are smoking, place 2 sheets of heavy-duty foil on the counter.
• Spread 1 TBSP of margarine across the foil.
• Scatter 2 TBSP of turbinado sugar on the margarine, then add ½ of the hot sauce, honey, whiskey, and apple juice.

Wrap and Continue Cooking:

• Place the ribs meat-side down on the foil, and repeat the previous steps on the back of the ribs.
• Wrap securely with a good seal and return to the smoker meat-side up for 1 hour.

Check for Doneness:

• The bone should be exposed by about ¼ inch from the end of the meat. If not, reseal and cook for another 10 minutes, checking periodically until done.

Final Step:

• Remove the ribs from the foil and baste them with Prohibition Original BBQ Sauce.
• Place them back on the grill or smoker at 275°F for 5-10 minutes to set the sauce.
• Repeat basting if a thicker glaze is desired.

Rest and Serve:

• Let the ribs rest for 5-10 minutes before slicing. Enjoy the tender, smoky goodness!