Preparation

1. Pat ribs dry. Remove the membrane from the back (bone side). Often it comes off very easily, but you may need to use a utility knife to remove the edge of the membrane from the bones. Grab the membrane with a paper towel and pull. The membrane should come off in a single sheet.
2. Liberally dust the ribs with BBQ seasoning. Cure overnight, uncovered in a non-reactive pan.
3. Pre-heat Cuisinart Woodcreek 4-in-1 Pellet Grill to 225°F. Cook ribs meat side up for 2 hours Cook ribs meat side down for 2 hours
4. Tear two sheets of aluminum foil that are approximately 3 inches longer than the ribs on either end. Brush the foil with half of the sauce. Drizzle with half of the honey or agave nectar
5. Place ribs meat side down directly on sauce. Brush remaining sauce directly on to bone side of ribs. Drizzle with remaining honey or agave nectar. Fold ends inward, then sides to cover ribs. Top with the second piece of foil, folding ends underneath.
6. Flip ribs and tighten foil around ribs making sure not to puncture. We want the ribs to cook and create a glaze. Any holes will cause the ribs to steam. You can keep the foil a little loose around the tips of bones to avoid punctures. Cook foil-wrapped ribs for 1 hour. Remove ribs from the smoker, uncover and rest on cutting board. Cut into individual ribs and garnish with a sprinkle of seasoning.
7. Serve immediately with your favorite sides.