Evenly sprinkle the rub powder over both sides of the pork ribs. Alternatively, use your preferred rub powder.

Select pork→ roast → ribs in the parameters list. Set the target temperature to 203℉/95°C.

Securely close the lid of the preheated smoker and place the pork ribs inside. Start the smoking process conveniently by pressing the Start button on your phone. Smoke the ribs for three hours, aiming for an internal temperature of 165°F (74°C) at the end of this period.

Tear off a large piece of aluminum foil and place it on a large working surface. Transfer the ribs to the foil bone side up so the bones don't tear through the foil. Sprinkle the ribs with the brown sugar, top with butter, cut into small pads, and then pour in the apple juice. Tightly crimp the foil together to create an airtight seal.

Increase the smoker's temperature to 225 degrees Fahrenheit and return the foil-wrapped ribs to the grill. Allow the ribs to braise in the foil for two hours.

Carefully remove the ribs from the grill and place them on a large working surface. Open the foil package (be careful of hot steam) and use tongs to remove the ribs and place them back on the grill, bone side down. Discard the foil and excess cooking liquid. Next, brush the ribs with Everything BBQ Sauce.

Return the unwrapped, sauced ribs to the smoker. Close the lid, and continue smoking for an hour (or less!) or until the ribs reach around 200F and the sauce is sticky and set.

Remove the ribs from the smoker, Wrap with foil and let rest for at least 3 minutes. (Note: the internal temperature will continue to rise)

Carefully remove the probe.

Slice into individual ribs, and serve with extra sauce, as desired.