Cut ribs apart, between the bones using a sharp knife.

Place onto a rimmed baking sheet in a single layer and drizzle with olive oil, toss to coat.Sprinkle dry rub seasoning over the ribs and toss with your hands to coat, adding more rub as needed until ribs are well coated.

Let the ribs rest at room temperature while you get the grill ready. Use hickory or oak along with the charcoal for the best smoke flavor. Get the grill up to about 300° and add the ribs to indirect heat. If you are cooking multiple racks and need to stack the ribs, that is fine.

Cook the ribs with the grill lid closed for about 1 hour or until internal temperature of the ribs reach about 165° using a digital meat thermometer.

Line a rimmed baking sheet with a large sheet of heavy duty aluminum foil – big enough to form a packet for all of the ribs.

Place ribs onto the foil and pour apple juice into the packet.

Fold the sides and ends together to form a completely sealed packet.

Return to the grill and continue to cook for 1 – 1 1/2 hours or until internal temperature reaches 205 degrees with a digital meat thermometer. Make sure to stick the thermometer into the top of the foil so that you don’t lose the juices from the side or bottom of the foil packet.

Remove from grill and carefully open the foil.

Use tongs to place ribs onto a serving platter with white bbq sauce or your favorite sweet and tangy bbq sauce.