For Cool Smoke Barbecue Rub: In a medium bowl, mix turbinado sugar, kosher salt, chili powder, smoked paprika, ground cumin, oregano, cayenne pepper, black pepper, granulated garlic, and granulated onion together thoroughly. Store in an airtight container until ready to use.

An hour before you plan to cook the ribs, use a shaker to dust each rack evenly on both sides with ½ cup Cool Smoke Barbecue Rub mixture (¼ cup per side).

Heat the smoker to 275ºF. Alternatively, heat a grill to 275ºF using a 2-Zone setup, with 3 to 4 chunks of your favorite wood, in addition to the charcoal or gas.

Place the ribs meat-side-up in the smoker, or on the cool side of a grill. Close the grill lid and cook 1 hour. After an hour, spray the ribs with apple juice and continue to cook for 1 hour spraying every 30 minutes.

Cut 2 18×24-inch lengths of extra-heavy foil and set aside. When the ribs turn a reddish-brown mahogany color, transfer them from the grill and place each rack meat-side-down onto a piece of the foil. Wrap tightly, being careful not to puncture the foil.

Place the foil-wrapped ribs, meat-side-down, back into the smoker, or on the cool side of the grill, and continue cooking 1 ½ to 2 hours, until tender. Open the foil package and use a skewer or a toothpick to check for tenderness.

For Peach Peach Jalapeño Glaze: In a saucepan, combine peach preserves, chicken stock, jalapeno, 3 tsp of prepared Cool Smoke Barbecue Rub, and lemon juice and stir. Place over low heat and cover. Keep warm.

Remove ribs from the foil, brush each rack with Peach Jalapeño Glaze, ¼ cup per side, and return them to the smoker (meat-side-up), or to the cool side of the grill, for 5 to 10 minutes to set the sauce. Watch them carefully so you do not burn the sauce.

Serve warm with extra Peach Jalapeño Glaze on the side.