• Pre-soak wood chips in water for 1/2 hour. 
• Preheat wood chips in smoker to get to 225 degrees Fahrenheit. 
• Remove ribs from any packaging and pat dry. 
• Remove silver skin and trim off any excess sloppy bits from ribs. 
• Mix rub ingredients well, cover completely over ribs. 
• Let ribs come to room temperature while wood begins to smoke and smoker comes to temperature. 
• Smoke ribs on smoker for 3 hours. 
• Lay out foil and lay ribs on top, adding butter, juice, cider, and brown sugar into foil and wrap ribs tightly in foil. 
• Cook in foil for 2 hours. 
• Open foil and baste ribs in cooking liquids.
• Remove the ribs from the foil and use the instructions below based on if you want your ribs without sauce or with sauce.

For ribs without sauce:

• Baste another 2-3 times with cooking liquids, total time for final smoke will be one hour.
• When ribs are crunchy to your preference, remove and let rest at least 15 minutes before slicing or serving. 

For ribs with sauce:

• Baste a thin layer of your favorite BBQ sauce over ribs and cook for about 15 minutes more. Sauce will be sticky, not runny. 
• Repeat with another thin layer of sauce two more times. Total time for final smoke will be one hour. Let ribs rest at least 15 minutes before slicing or serving.