Ingredients:

Dry Rub Mix:

• 1/2 cup of brown sugar
• 1/2 cup white sugar
• 1/2 cup smoked paprika
• 1/3 cup garlic powder
• 3 tbsp garlic granules
• 1 tsp garlic salt
• 1/2 cup kosher salt
• 1/3 cup onion flakes
• 1 tbsp chili powder
• 1 tsp oregano
• 1 tsp cayenne pepper
• 1 tsp ground cumin
• 1 tsp black pepper
• 1 tbsp Adobo powder

Spritz:

• 3/4 cup apple juice
• 3/4 cup apple cider
• 1 cup sugar
• 1/2oz imitation butter 

Glaze:

• 1.5oz recteq BBQ Sauce
• 1/2 cup cup ketchup
• 1 cup light corn syrup
• 6oz peach preserves

• Remove silver skin (membrane) and evenly coat both sides with yellow mustard.
• Cook spritz on stovetop until warm and blended; do not allow it to burn.
• Coat ribs heavily with dry rub mixture.
• Let ribs get to room temperature before putting on recteq for bout 20-30 minutes, bone side down. 
• Cook at 225ºF for 3 hours, spraying once or twice with spritz.
• Remove from smoker and wrap in foil, and cook for another 2 hours.
• Remove from foil and continue cooking for another 45-60 minutes.
• Within the last 30 minutes, brush on a thin layer of glaze.
• Take off grill and let rest for about 15 minutes.