Remove your ribs from the packaging and pat them dry. Trim them as needed to remove the silver skin, the back membrane, and any bone fragments.

Add a a small amount of the Chipotle honey BBQ sauce over the top and bottom of each rack to act as a binder. Then combine the spices and lightly season both racks of ribs completely (top, bottom, and sides). Set them aside and let them rest on the counter for 30 minutes.

Preheat your grill to 225-250 F. Set it for indirect heat and use a lighter blend of woods (I used cherry and pecan).

Place the ribs on the grill and follow the 3-2-1 method outlined in this post.

When it comes time to spray the ribs, use water or diluted apple cider vinegar. When you wrap, add BBQ sauce, honey, and mist the bottom of the foil. Place them meat side down and repeat across the bone side. Tightly wrap in foil and return to the grill.

For saucing - Un wrap your ribs the last hour or so to tighten the bar back up. The last 30 minutes I like to sauce twice (15 minutes apart) to let it set up and slightly get tacky.

Remove from the grill when done (around 195-200 F) and rest 10 minutes or so before slicing. Slice and serve.