Steps:

1. 1 Set up your smoker for indirect cooking. Set it up so your ribs will not be placed directly above the embers or fire of your BBQ smoker. Add your choice of hardwood to coals, e.g. apple wood. Allow the smoker to heat up to our target temperature of 225°F.
2. 2 Remove the membrane from the back side of the ribs
3. 3 Apply BBQ rub to both sides of the ribs. Work into every area of the ribs that you can. Apply generously.
4. 4 With your smoke fully heated up and at 225°F, transfer the ribs to the smoker in the indirect zone. Close the lid and leave to smoke for 3 hours.
5. 5 Transfer ribs to aluminum foil placed upon cooking surface. Create a pouch with the ribs in. Apply the brown sugar across the top side of the ribs, and place the bits of butter on top. Sprinkle the apple juice/cider over. Tightly fold and crimp the aluminum foil to create an airtight pouch.
6. 6 Transfer rib pouch back to the smoker and continue to cook at 225°F. Let the ribs cook for a further 2 hours.
7. 7 Remove the rib pouch from the grill and transfer to cooking surface. Carefully open pouch and allow steam to escape. Remove ribs and discard pouch and liquid contents.
8. 8 Use a brush to apply BBQ sauce liberally across the ribs, on both sides. Close lid and continue to smoke at 225°F for a final hour, or until BBQ sauce has set.