One at a time, place the racks on a cutting board, bone side up, and remove the membrane (or “silver”) from the back of the ribs, if it hasn’t already been removed.
You need to remove this because it prevents rubs and sauces from adhering to the rib meat, and you want those flavors on your ribs.
Once you have penetrated the silver with a knife, work your fingers underneath it until you have 2 to 3 inches cleared.
Use your Myron Mixon Rib Skinner (or a kitchen towel) to grab the membrane and then gently yet firmly pull the membrane all the way off the rack of ribs.
Discard the membrane.
Pulling off the membrane will expose loose fat on the ribs that you can trim off with your paring knife.
Repeat this process with all the racks.
Set the racks in an aluminum baking pan and cover them completely with the Rib Marinade.
Cover the pan with aluminum foil and let sit for 4 hours, either in the refrigerator or, if you’re in a contest or picnic situation, in a cooler packed with ice.
When you are ready to cook them, remove the ribs from the marinade.
Pat them dry with towels.
Apply the rub lightly around the edges of the ribs, over the back side of them, and on top.
Then let the ribs sit, uncovered, at room temperature for 30 minutes.
In the meantime, heat the smoker to 250°F.
Transfer the ribs to the baking pan, put the pan in the smoker, and smoke for 2 hours.
After the first 30 minutes of smoking, spritz the ribs with the Rib Spritz.
Continue to spritz in 15-minute intervals for the duration of the cook time.
After 2 hours, remove the pan from the smoker.
Pour the apple juice into a clean aluminum baking pan.
Place the ribs in the pan, bone-side down, and cover the pan with aluminum foil.
Place the pan back in the smoker and smoke for 1 hour.
Remove the pan from the smoker and shut off the heat on the smoker.
Remove the foil from the rib pan and apply the glaze to the top and bottom of the slabs of ribs.
Cover the pan with the foil again, return it to the smoker, and let the ribs rest in the smoker for 30 minutes as the temperature gradually drops.
After 30 minutes, remove the ribs from the smoker, uncover them, and let them rest for 10 minutes on a clean cutting board.
Then cut them to separate them and serve immediately.
