Preparation

1. Pat pork ribs dry with a paper towel. Spray the aluminum tray with nonstick cooking spray or rub with our grapeseed oil. Place ribs into tray. Remove skin from the underside of the ribs.
2. Sprinkle some of the Sweet & Smoky rub seasoning onto the back of the ribs. It's called 'rub' for a reason. So you want to really get in there and rub and press it in. Flip the ribs over and season the opposite side.
3. Pour apple juice into the bottom of the pan. Cover pan with aluminum foil and place into the fridge until your grill is heated to 300 degrees Fahrenheit.
4. Place tray of ribs onto grill. Cover grill and cook for about an hour (maintaining 300f degrees during the cooking process). You may need up to 2 hours for these ribs so plan accordingly.
5. Ribs are done when an inserted meat thermometer (into the thickest part of the meat - away from the bone) reaches 145 degrees Fahrenheit. Carefully remove ribs from the pan and place directly on the grill. Ensure heat stays on low.
6. Meanwhile, in a small pot over medium heat, warm the vinegar and whisk. Continue to whisk until it's slightly thickened. This should only take a couple minutes.
7. Take pot off heat and baste the cooked ribs with the glaze.
8. Cover grill and cook for an additional 5 minutes. Then repeat the process one more time. Carefully remove the ribs off the grill and place on a large cutting board and allow the meat to rest and cool for at least 10 minutes.
9. Carefully cut the ribs between the bones and serve!
10. TIP! If you want to add some spice, add our Peperoncini Olive Oil to the glaze when you're basting the ribs.