Trim excess fat off ribs and remove any lose bits of meat.
Remove the membrane from the back of the ribs.
Mix all dry ingredients for the rub and apply all over the ribs, remembering to get the sides.
Set up smoker to a temp of 225°F and once stable, place ribs in the smoker.
After 2 hours, check ribs for any dryness and if needed, spritz with a 50 / 50 mixture of water and apple cider vinegar.
After 3 hours, take ribs out of the smoker and place the meat side down on 2 layers of foil that have honey, sugar, butter and apple cider vinegar on them. Add sugar, honey and butter to the back of the ribs and wrap up tightly.
Put ribs back in the smoker for another 2 hours.
Place all BBQ sauce ingredients into a thick bottomed saucepan and stir over a low to medium heat for 15 minutes, then allow to cool and transfer to a sauce bottle.
After 2 hours, take ribs out and unwrap. Turn the ribs over to expose the meat and glaze with the BBQ sauce.
Place back into the smoker for another hour.
An hour later, remove the ribs from the smoker slice in between the bones and enjoy.