Preheat smoker to 180 degrees.

Prepare your ribs by removing the bone-side membrane using a sharp knife and trimming any excess fat.

Season both sides of the ribs using your favorite seasoning blend. Be sure to apply liberally to get the most flavor on your ribs.

Place ribs on smoker grill bone-side down and smoke for three hours, or until internal temperature reaches 65 degrees.

After three hours have passed, place a large piece of aluminum foil on a working surface and transfer the ribs to the foil, bone-side up. Sprinkle the ribs with brown sugar and add butter slices on top before pouring on apple juice. Close aluminum foil around the ribs with a tight seal before returning wrapped ribs to the grill.

Increase smoking temperature to 225 degrees and braise for two hours.

After two hours have passed, remove from grill and remove ribs from foil. Dispose of foil and liquid.

Apply barbeque sauce using a brush and return to grill, bone-side down. Continue smoking for approximately one hour until ribs reach 200 degrees.

Remove from smoker and allow to rest for 15 minutes before serving.