1. Remove silver skin from back of each pork rack and trim off any large pockets of fat, visible on the exterior of the rib.
2. Apply a thin layer of mustard as a binder over all sides of the ribs, before seasoning liberally with the Pigasus Rub, patting gently to bind to the surface.
3. If using a pellet smoker, add cherry wood pellets into the hopper and Preheat smoker to 225F. If using a different style of smoker, ignite your charcoal and place a fist sized chunk of cherry wood into your smoker. Once the smoke is clean, place both racks, meat side up onto the smoker.
4. Mix water, apple juice, Apple cider vinegar and hot sauce together as a spritz. Apply liberally approximately every hour to the meat side of the ribs.
5. Cook ribs for approximately 3 ½ hours, until the exterior color of the ribs is a vibrant reddish-brown color. Once the ribs have hit your desired color, lay out two double layers of heavy-duty aluminum foil approximately half a foot longer than the ribs. Segment butter into ½ tablespoon pieces and top each double layer of foil with ½ of the butter each.
6. In a medium sized pot, mix ketchup and brown sugar. Stir until well incorporated and simmer for 5 minutes, stirring consistently.
7. Coat both sides of the ribs with the sauce, before laying the ribs meat side down on the butter. Double rap the ribs, tightly in foil and place meat side down, back onto the smoker.
8. Cook until ribs have some bend to them, and they have reached your desired doneness. Approximately 1-1.5 hours. You will expect to see some good shrinkage of the meat back from the bone.
9. Once your desired doneness is reached, remove the ribs from the foil (careful not to get the scalding hot sauce on yourself) and place them back on the smoker, meat side up for about 30 minutes, to set the sauce.
10. Let rest for 25 minutes, before slicing into individual ribs and serve.