Rinse the ribs in cool water to remove any bone bits from the butchering.

Remove the leathery membrane from the back of the ribs and trim off any excess fat on both sides.

Wet your hands and pat the meat so the surface is damp and then sprinkle on the salt.

Sprinkle with Meathead's Memphis Dust, enough to coat the surface, and massage it in.

Heat up your smoker or set up a grill for 2-zone cooking. Bring the cooker temperature to 225°F (107.2°C).

Place the seasoned ribs on the smoker or grill, add the cover, and allow them to cook for 2 hours.

Pull off two sheets of heavy duty aluminum foil, place them on top of each other, and place the slab in the center, bone side down.

Drizzle ½ cup of the apple juice over the meat, wetting the surface, and wrap the slab tightly in two layers of foil.

Cook in the foil for 1 hour at 225°F (107.2°C).

Take the meat out of the foil while carefully reserving the liquid that has collected and put the ribs back on at the 225°F (107.2°C) smoker or grill for another 2 hours.

Pour the apple juice from the foil into a saucepan, add the remaining half cup of apple juice, and boil until about ⅓ cup remains.

Add the maple syrup and heat over medium high, watching it closely until it foams.

Turn down the heat and remove the pan from the flame until it stops frothing.

Add the salt and hot sauce and stir.

Paint the ribs with a coat of the sauce and put it back into the cooker until the glaze sets, perhaps 3 minutes.

Add one more coat and serve immediately.