Ingredients

• Dry Rub:
• 1/3 cup light brown sugar, plus
• 1 tablespoon light brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon chili powder
• 1 1/2 teaspoons black pepper
• Sauce:
• 1 cup ketchup-based barbecue sauce
• 1/4 cup honey
• 2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
• 3 tablespoons prepared yellow mustard
• Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)

Instructions

1. About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well.
2. Brush thin layer of mustard on both sides of ribs; sprinkle an even coat of dry rub both sides of ribs. Set aside at room temperature for 1 hour.
3. Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
4. Place the ribs, meaty side down, over a drip pan and cook for 1 1/2 to 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
5. Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a simmer until flavors are blended, stirring frequently. Set aside to cool.
6. Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
7. Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
8. Serve ribs with remaining sauce.