2 (2½ to 3 lb.) racks pork baby back ribs   

3 Tbsp. Fresh Thyme honey mustard 

¼ cup Galena Canning Co. Kentucky bourbon BBQ seasoning & rub 

Hickory wood smoking pellets 

½ cup Fresh Thyme unsalted butter, cut into thin slices 

¼ cup packed Fresh Thyme light brown sugar 

4 Tbsp. organic Honeycrisp apple cider 

Desired barbecue sauce, for serving 

1. Remove and discard the membrane. Trim excess fat if needed; pat dry with paper towels. Rub all sides with honey mustard, then BBQ seasoning. Wrap each rack in plastic wrap and refrigerate for 30 minutes. 
2. Meanwhile, preheat pellet smoker according to manufacturer’s directions to maintain a temperature of 225°F to 230°F. Use wood pellets and water pan as directed by manufacturer. 
3. Unwrap rib racks. Place, bone sides down, on grate in smoker. Close smoker; smoke for 2 hours.  
4. During the last 10 minutes of smoking, cut 4 (24×12-inch) sheets of heavy foil. Fold up edges on 2 sheets to create trays. Place foil trays side by side in a large rimmed baking pan. Divide and arrange butter slices down the center of each foil tray; sprinkle brown sugar on top of butter.   
5. Remove ribs from smoker. Place each rib rack, bone-side up, in a foil tray. Drizzle 2 Tbsp. apple cider over each rib rack. Use remaining foil to cover and tightly wrap each rib rack. Place foil packs bone sides up on grate in smoker. Close smoker; smoke for 1 to 1½ hours or until an instant-read thermometer inserted in thickest part of meat and not touching bone reaches 200°F to 205°F*. If necessary, add additional wood pellets to maintain smoke.  
6. Carefully transfer the rib foil packets to the rimmed baking pan. Remove ribs from foil packets and place, bone sides down, on grate in smoker. Lightly brush tops of ribs with barbecue sauce, if desired. Close smoker; smoke for 20 to 30 minutes more or until sauce slightly thickens on ribs. 

*Note: This recipe was tested using a pellet smoker. Smoking times may vary depending on style and size of smoker. 

Each serving contains: 400 calories, 29 g fat, 0 g saturated fat, 0 g trans fat, 100 mg cholesterol, 260 mg sodium, 14 g carbohydrates, 0 g fiber, 14 g sugar, 20 g protein. Daily values: 6% vitamin D, 4% calcium, 4% iron, 6% potassium.