1. For the spice rub: In a medium bowl, stir together all ingredients until combined. Store in an airtight container until ready to use and for up to 1 year.

2. Coat ribs evenly with mustard and sprinkle all over with 1 cup barbecue seasoning, pressing to adhere (store leftover seasoning in an airtight container at room temperature for another use); let sit at room temperature for 1 hour. Wrap drained wood chips in a large piece of aluminum foil to form a packet and poke surface all over with the tip of a paring knife.

3. Set up grill for indirect cooking by heating the primary burner to medium-high. Place foil packet directly on burner, cover grill, and heat until packet is smoking, about 10 minutes. Place ribs on cool side of grill, meat-side up, and cook for 2 1/2 hours, adjusting primary burner as necessary to maintain temperature of 250 degrees.

4. Cut two 18x24" sheets of heavy-duty aluminum foil. Whisk honey and sugar until combined and pour evenly onto center of each sheet. Scatter butter pieces over honey mixture and top with ribs (meat-side down). Pour barbecue sauce evenly over ribs, wrap each slab tightly in foil, and place packets meat-side down onto cool side of grill. Cover grill and continue to cook until meat is tender but not falling off the bone, about 1 hour (meat should shrink away from the bone by about 1/2").

5. Unwrap ribs and transfer to a cutting board, reserving cooking juices. Tent ribs with foil and let rest 20 minutes. Brush with reserved juices, cut between bones, and serve.

Source: Hannaford fresh Magazine, July - August 2016