Pour the Cherry Coke into a small saucepan and bring it to a boil. Reduce the heat and simmer until reduced by about half.

In a separate saucepan, heat the olive oil over medium heat. Add the onion and cook until softened and lightly browned. Add the garlic and cook for another minute.

Stir in the ketchup, brown sugar, apple cider vinegar, tomato paste, Worcestershire sauce, dry mustard, black pepper, and reduced Cherry Coke. Simmer for about 20 minutes until thickened. Set aside.

Remove the membrane from the bone side of the ribs and trim excess fat if needed.

Combine the kosher salt, black pepper, and paprika in a small bowl.

Lightly coat both sides of the ribs with yellow mustard, then apply the seasoning evenly over the entire rack.

Let the ribs sit while the Big Green Egg comes to temperature.

Add your preferred smoking wood chunks to the lump charcoal. Cherry wood works especially well with this recipe.

Place the ribs bone side down on the Big Green Egg and smoke for **3 hours**.

Check the bark and color. If the ribs look dry, lightly spritz with the apple juice and apple cider vinegar mixture.

Remove the ribs from the Big Green Egg and place them meat side down on heavy-duty foil.

Add the butter, honey, and apple juice. Wrap tightly, then wrap a second time to fully seal.

Return the ribs to the Big Green Egg and cook for **1 additional hour**.

Carefully remove the ribs from the foil and place them back on the Big Green Egg uncovered.