Preheat smoker at 275F.

Season each slab with a layer of BBQ Rub (Kosmos Honey Killer Bee dry rub).

Place each rack on the smoker meat side up and smoke until the rubs adhere to the meat and the color turns a dark mahogany about 2.5 hours.

Cut each stick of butter in half lengthwise and place on a sheet of aluminum foil big enough to wrap the ribs. Sprinkle a 1/4 cup of brown sugar over the butter. Pour a cup of apple cider or apple juice over the butter. Place each rack of ribs over the butter meat side down. Season the bone side with additional rub and wrap the foil tightly around the ribs.

Place the ribs back on the smoker for an additional 2.5 hours or until the meat is fall-off-the-bone tender. The internal temperature should be around 212-215 degrees.

Carefully remove each slab of ribs from the foil wrap and place on a foil lined baking sheet meat side up. Apply a little more The BBQ Rub and place back on the smoker for 4-5 minutes to allow the rub to set.

Drizzle The BBQ Sauce over the top and cook an additional 5-10 minutes to set the sauce.

Remove and serve immediately!