Remove the membrane from the back of the ribs using a knife and paper towel for grip. This step is crucial for tender ribs.

Brush the ribs with yellow mustard. This helps the dry rub adhere better.

In a large mixing bowl, combine all the dry rub ingredients: brown sugar, paprika, black pepper, salt, chili powder, garlic powder,cayenne pepper, and onion powder.

Generously rub the spice mix all over the ribs, covering both sides. Let them marinate for at least 1 hour, preferably overnight in the refrigerator.

Set your Green Mountain Grill to 225°F. Use a mixture of hickory and applewood pellets for a perfect balance of smoky and sweet flavors.

Place the ribs on the grill. Close the lid and let them smoke for 3 hours.

Every hour, spritz the ribs with apple juice to keep them moist and add extra flavor.

After 3 hours of smoking, remove the ribs from the grill and place them on a large sheet of aluminum foil. Add a bit of apple juice before sealing the foil tightly.

Return the wrapped ribs to the grill and cook for another 2 hours. This step helps to tenderize the meat.

While the ribs are cooking, combine all the BBQ sauce ingredients in a saucepan: ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, mustard, smoked paprika, salt, and pepper.

Simmer over medium heat, stirring occasionally, until the sauce thickens, about 15-20 minutes. Adjust seasoning to taste.

Carefully remove the ribs from the foil and place them back on the grill.

Brush the ribs with the BBQ sauce and cook for an additional hour, allowing the sauce to caramelize and form a sticky glaze.

Once done, remove the ribs from the grill and let them rest for a few minutes before slicing. Serve with your favorite sides like coleslaw, cornbread, and baked beans.