Prep your racks of ribs by cutting off any excess fat and removing the membrane off from the back of the ribs. It’s best to use a paper towel to help grip the membrane. Make sure you pat the ribs dry with a paper towel.
Prep all of your seasoning and have them measured out individually. Now you want to apply mustard to the rack of ribs, about a tablespoon each. Make sure to cover the surface area. Now you can season generously, front and back.
While your ribs are sitting get your smoker set up for smoking. You want the ambient temp to be 250 degrees. Once your hit is set add 2-3 chunks of hickory wood and get the ribs on for the 3-2-1 method. This is where you smoke your ribs for 3 hours, wrap them for 2 hours and then smoke unwrapped for another hour. It’s a full-proof method.
After the first 2 hours check your ribs and mist with apple cider vinegar. Do this every thirty minutes, basically twice. After the 3-3 1/2 hours of unwrapped smoking, you want to have your butchers paper waiting. Sit the ribs bone side up and top with 3 tablespoons of butter and 2 tablespoons of brown sugar, do this to each rack. Wrap them and place them back on the smoker for 2 more hours.
Unwrap and get them back on the smoker for the final hour. You are looking for a nice bark to the ribs and go by feel for when they are done. After thirty mins began your honey sriracha glaze.
On an induction stovetop, or whatever you use for your saucepan, get your pan to a medium-high temp and add the ingredients for the Honey Sriracha glaze. Boil for 3-5 mins and then drop to low and look for a nice consistency in your sauce. Glaze your ribs and let the glaze set for 15-20 mins.
Remove and serve!
