Slow grilled ribs marinated with just apple juice and traditional BBQ seasonings.
Remove the thin membrane from the back of the rack of ribs. Lay the ribs on a large rimmed sheet pan.
Mix the marinade mix and apple juice in a small bowl. Brush the wet marinade over both sides of the ribs. Cover with plastic wrap and refrigerate for at least 1 hour. OR cut rack of ribs into three sections. Combine apple juice and marinade mix in a large plastic bag; add ribs and coat well.
Allow the ribs to stand at room temperature for about 30 minutes before cooking. Place ribs, bone side facing down, over Indirect Low heat; pour 1/2 of remaining marinade over top of ribs. Close lid and cook for 30 minutes. Pour any remaining marinade over top of ribs and cook for an additonal 30 minutes with the lid closed.
Flip ribs to meat-side down and continue to cook over Indirect Low heat, with the lid closed as much as possible, until the meat is tender and has shrunk back from the ends of the bones. (If ribs are getting too dark, wrap in foil for the last hour of cooking). The total cooking time will be 2 to 3 hours.
While the ribs are cooking, coat a large piece of aluminum foil with cooking spray. Add all Hot Cinnamon Apple ingredients and tightly seal foil. Cook over Direct Low heat for 25 to 30 minutes or until apples are tender.
Transfer the ribs to a clean baking pan and tightly cover with heavy duty aluminum foil. Let rest for 10 to 15 minutes before slicing into individual ribs. Serve warm with Hot Cinnamon Apples.
