Texas Iberico Slow-Smoked Baby Back Ribs with Salsa Brava Recipe

In a small bowl, combine the mustard, ¼ cup of the apple juice and the Worcestershire sauce. Spread the mixture thinly on both sides of the ribs. In a separate small bowl, combine the spices well and season the ribs on both sides. Set smoker to 180°F, close lid, and let preheat for 15 minutes. Smoke the ribs, meat side up for 3 hours, or until the internal temperature reaches 160°F. After the ribs have smoked for 3 hours, transfer them to a rimmed baking sheet and increase the smoker temperature to 225°F. Tear off two long sheets of heavy-duty aluminum foil. Place ribs on top of the foil and pull up the sides to keep the liquid enclosed. Brush both sides of the ribs with the warmed honey and sprinkle with the brown sugar. Pour the remaining apple juice around the ribs and lay another piece of foil on top and tightly crimp the edges so there is no leakage. Return the foiled ribs to the grill and cook for an additional 2 hours or until internal temperature reaches 205°F. Carefully remove the foil from the ribs and brush the ribs on both sides with the Salsa Brava. Discard the foil. Arrange the ribs directly on the grill grate and continue to cook until the sauce tightens, 30-60 minutes more. Let the ribs rest before serving.