Place one of the rib racks facedown and carefully remove the membrane from the back. The easiest way to do this is to find a loose corner, firmly grip it with a paper towel and pull. Trim away any scraggly strands of excess fat and meat.
With the rib rack still facing down, use a small, sharp knife, to place a couple of small punctures in between each rib bone. This allows the rub and mop sauce to penetrate these spaces during the cook. Repeat these steps with the second rack.
Season the backside of each rack with AlbuKirky Seasonings Red Chile BBQ Rub and let sit for 20-30 minutes. Flip the racks over and season the topside. Refrigerate uncovered for a minimum of 4 hours or overnight (preferred). The next day, make mop sauce by stirring together apple juice, apple cider vinegar and molasses. Mix well to thoroughly dilute the molasses. Pour into a food safe spay bottle. This can also be applied during the cook using a brush or sauce mop if a spray bottle is not handy.
Set up grill, smoker or Big Green Egg for an indirect cook. Add wood chunks or piece of wood for extra smoke flavor. Kirk uses Jealous Devil Charcoal and mesquite wood.
Maintain cooking temp between 225℉ - 250℉. Place ribs face up on the grate. Smoke for 2-3 hours or until the internal temperature reads between 160℉ - 170℉. Spritz or mop ribs with the apple juice mixture every 20-30 minutes.
Once the ribs have smoked 2-3 hours and the internal temperature reaches at least 160℉, take a large piece of heavy duty foil and place the rack of ribs in the middle. Roll up the edges creating a boat around the ribs leaving the top exposed. Repeat with the second rack of ribs and return them to the smoker. Pour about 1/4 cup - 1/3 cup of the apple juice mixture into each boat.
Allow the ribs to smoke another 1-2 hours. Continue to spritz or mop the ribs with the apple juice mixture every 20 minutes. Also, periodically brush the ribs with the apple juice mixture and drippings accumulating in the boat.
Ribs are finished cooking when the internal temperature reads between 190℉ - 195℉ in the thickest parts of the meat. (Approximately 4 hours total cook time.) Remove ribs from the boats and allow to rest 15-20 minutes.
Pour the drippings and mop sauce from the foil boats into a large jar or measuring cup and skim off the fat. In a separate pan, warm up some AlbuKirky Seasonings Red Chile BBQ Sauce or Duke City Sweet Sauce. Stir in some of the mop sauce/drippings and serve with the ribs.