Pat-dry your ribs with a paper towel, then peel the membrane off the back of each rack of ribs. Flip your racks to trim any loose ends and excess fat. Tip: Over the middle bones of the rack, slide a butter knife under the membrane. Left and loosen the membrane until it tears. Grab the edge with a paper towel and pull it off.
Coat both sides of the ribs with yellow mustard.
Sprinkle and pat your rub (Roasted Chipotle Garlic seasoning, Maple Bacon seasoning, and Bourbon Molasses seasoning blend) on all sides of the meat.
Set your Pellet Grill at 225 °F.
Place the ribs on your grill and smoke them meat-side up for 3 hours.
After 3 hours, transfer the ribs to a large, rimmed baking sheet and increase the grill temperature to 275°F.
Take 2 long strips of heavy-duty aluminum foil for each rack. Place the ribs bone-side down on the foil and cover all the ribs with brown sugar, butter, honey, and apple juice. Wrap and return them to the grill for another 2 hours.
Take the foiled ribs off the grill and carefully remove the foil as the steam will be extremely hot.
Generously coat the ribs in your favorite BBQ sauce and return the ribs to the grill for the last hour.
Take out the ribs and serve.