COOK IT.
Remove ribs from package and pat both sides dry with a paper towel.
Remove the membrane from the back of the ribs. This can be done easily with the Pit Boss Rib Prep Tool or by using a paper towel and pulling upwards. Or, you can simply score the membrane with a knife and leave it on.
Apply a thin layer of mustard on the front and back sides of the ribs.
Generously sprinkle the BBQ rub on both sides and along the edges of the ribs.
Place seasoned ribs on the grill or oven at 275°F for 3 hours. Check the color every hour. The ribs should turn a beautiful mahogany color. Use a spray bottle and lightly spritz water or apple juice on the ribs to speed up this process.
Remove ribs from the grill and wrap tightly in foil. Open one end and pour 3 tablespoons of apple juice into each foil pack and reseal it.
Place the ribs back on grill for 2 more hours or until the internal meat temperature reaches 206°F.
While the ribs are on the grill, combine butter, BBQ sauce and 2 tbsp BBQ rub in a medium sauce pan and heat on medium until small bubbles begin to form. You can do this inside the grill alongside the ribs or on the stove. Reduce to a simmer for 10 minutes. Remove from heat.
Remove the ribs from foil and allow the steam to escape. Discard used foil and the liquid.
Use a basting brush to cover the ribs with a light coating of the BBQ sauce. Place back on grill or in oven for 10 minutes.
Cut and Enjoy!