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Trim your ribs if not already done. To do it yourself, place the ribs meat side up on a cutting board. There is a line of fat at the base of the ribs; cut along to remove the carilaginous rib tips. Turn the meat over, rib side up. Cut off the flap of meat on the inside of the ribs. (they will burn on the grill)
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2. With the rib side up, finesse a shar kniife under the tough membrane that covers the bones. Working from one rib to the next, pull the membrane off the rib.
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3. In a shallow, non reactive pan large enough to hold the ribs, mix together 1 cup cider vinegar, 1 cup cider, bay leaves, 2 T hot sauce and the salt. Put the ribs in the marinade, turn to coat, cover with plastic wrap and refrigerate for at least 8 hours and up to 16 hours turning once.
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4. Remove the ribs from the pan 2 hours before you are going to grill and pat dry. Discard the marinade. Sprinkle the ribs all over with 1/2 cup of the rub, patting it on with your fingers. Cover and refrigerate for about 1 1/2 hours. Remove the ribs from the fridge and let sit at room temp for 1/2 hour before grilling.
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5. Mix the remaining 3/4 cup cider vinegar, 3/4 cup cider and 1 T hot sauce. You will apply this mixture to the ribs once every hour or so with a spray bottle, a barbecue mop, or pastry brush.
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6. Soak about 3 cups of wood chips for at least 1/2 hour in cold water.
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7. Prepare grill for indirect grilling over low heat.
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8. Drain and add 1 cup of the wood chips.
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9. Grill the ribs, covered until they are crispy, and the meat has pulled back from the bone, 3 to 4 hours depending on the heat of your grill. Spray or baste the ribs with the vinegar cider mixture every hour, and turn them once during grilling. Don't forget to add more wood chips.
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10. Remove the ribs from the grill, spray or baste with any remaining liquid, and sprinkle with the remaining 1/4 cup of rub. SErve as is or with vinegar sauce.
