If your spare ribs are not St. Louis Style or have not been trimmed, turn the ribs over and remove the back flap and membrane. (The flap can be grilled separately, but it will take much less time.)

Mix the rub ingredients together and pat the rub into both sides of the ribs. Let stand, covered, for 1-2 hours. (This can be done ahead of time. Let your ribs set with the rub for up to 24 hours in the refrigerator. Remove from the refrigerator 1 hour before cooking to let them come to room temperature.)

Place the wood chips in a bowl and cover with apple cider or water. Let soak for 1 hour.

A half hour before you want to start cooking, set up your grill for indirect grilling. (Use a disposable aluminum pan to keep the coals clustered to the sides of the grill, where they will not be under the meat.) Preheat the grill to low heat, 250-300F. (You should be able to hold your hand 4 inches from the cooking grate for 10 seconds.)

When you are ready to cook, arrange a handful of soaked and drained wood chips on the coals. Place your meat on the center of the hot cooking grate, over the drip pan.

Cover the grill and cook for 1 ½ - 2 hours.

Every half hour, check your grill. Add 2-3 coals and a few more soaked and drained wood chips to each side. Using a clean spray bottle, spray your meat with apple cider to keep it from drying out. Check the temperature of your grill and adjust the vents to keep it at a low heat.

The ribs are done when the meat has shrunk back from the tips of the bone. Transfer the ribs to a large platter and let stand for a few minutes before serving.