Prepare the ribs 30 minutes before putting them on the Holy Smoke Pit by lightly coating both sides with regular yellow mustard, season (to your liking) with coarse salt, course black pepper and garlic powder/granulated garlic. Let stand while you get the pit/grill to 225 – 250 degrees. Put the ribs on, meatier side down and close the lid. Remove both vents from the lid and use the ball valve vent on the bottom to fine tune the temperature. After about 30 minutes use a spray bottle to moisten the ribs with apple juice, flip them over (meatier side up) and mist with apple juice. Replace lid and smoke for 30 more minutes. Spray the meatier side again with apple juice and do not flip them over. Repeat this step after another 30 minutes. The ribs should have a good smoke at this point and be a good brownish red color. If not, keep smoking another 30 minutes but check them after 15 minutes.
Once the ribs reach the desired color remove the ribs and put each slab on a piece of aluminum foil (enough foil to wrap each slab individually). Apply a liberal amount of brown sugar and re-season with course salt, course black pepper and garlic powder. Wrap the ribs and put them back in the pit for another 1 to 1 1/2 hours. Once they have softened and the meat has pulled away from the bone at least 1/4 to 1/2 inch on one side. Remove from foil and put them back on the pit for another 1/2 hour. If you plan on saucing the ribs this is the perfect time to sauce and reapply sauce every 15 minutes for the next 30 to 45 minutes (depending how saucy you want the ribs). If no sauce is used you can just spray with more apple juice every 15 to 20 minutes for about an hour. Your ribs should be tender, smoky and have a wonder complexity of flavors from beginning to end! Serve to friends and family or just eat them all yourself.
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