1 slab of pork spare ribs
1/2 Gallon of Apple Cider (not Apple Cider Vinegar)
dry rub seasoning
ground cinnamon

Thoroughly clean the slab of pork, removing the membrane on the bone side.

Cut off the rib tips (ie, St. Louis Style). This is optional.

Put the cleaned/cut slab in a pan which is long enough for slab to fit, or curl it under and place it in a large pot.

Pour the Apple Cider over the slab until it is fully covered. Sprinkle the cinnamon on the Apple Cider until you have a nice layer. Slowly work in the cinnamon until it's blended.

Cover the pan with plastic wrap (put the lid on the pot if using a pot) and refrigerate for 24 hours.

After 24 hours, remove the slab from Apple Cider and wash off excess. Don't worry, this won't ruin the flavor. Pat dry slab with paper towels and apply Dry Rub or whatever seasoning you desire.

Smoke or Grill the slab as you normally would (at about 240°F).

The slower you cook it, the better. Once the pork is pull-apart tender, chop apart into serving size pieces with a cleaver or butcher knife.

The Apple smoke flavor and aroma won't be overwhelming to the taste. Enjoy.

Submitted by: Pinky Pork