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1
Rinse and pat ribs dry. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling. (This will make ribs more tender and allow meat to absorb smoke and rub.)
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2
Sprinkle meat generously with Barbecue Rub. Massage rub into meat. Wrap tightly with plastic wrap, and chill 8 hours.
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3
Prepare a hot fire by piling charcoal on 1 side of grill, leaving other side empty. (For gas grills, light only 1 side.) Place cooking grate on grill. Arrange ribs over unlit side.
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4
Grill 2 hours, covered with grill lid, adding 5 to 7 charcoal pieces every 45 minutes to 1 hour, and keeping temperature between 225u00b0 and 250u00b0. Add a handful of hickory chips to the charcoal every 20 to 30 minutes. Spritz ribs with apple juice from a squeeze-trigger sprayer each time you add wood chips
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5
Reposition rib slabs occasionally, placing the one closest to the heat source in the back and adding hickory chips and coals as needed to maintain the low temperature. Grill 2 more hours. Remove ribs from grill, and place on heavy-duty aluminum foil. Spritz ribs generously with apple juice; tightly seal. Place foil-wrapped ribs back on the grill; cook 2 more hours.
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6
Remove ribs from foil, place flat on grill, and baste generously with Vinegar Sauce. Grill 20 more minutes. Remove from grill, and let stand 10 minutes. Cut ribs into 3-rib sections, slicing between bones.
