In a large container mix together all the brine ingredients except the ice, and give it a good stir with a whisk or a big spoon
Place your ribs into the brine and add ice.
Seal up your container and set in the fridge. Allow your brine to refrigerate for over 24 hours to let the season to soak in.
Prep your smoker, I always start by turning it on and placing in my chips. (I love to use apple pucks) and get a good smoke going. I add my water tray after I get a smoke going from my pucks and then open up my smoke pipe.
While your smoker is reaching temp remove the racks and spray with a nonstick. Using tongs remove your ribs from your brine. I let mine sit on the racks about 10 minutes to let excess fluid drip off. your smoker is at about 200-250 degrees
Once your smoker is at about 200-250 degrees place your ribs in the smoker! Smoke for about 3-4 hours until they reach done temperature.
Before you remove your ribs from the smoker prepare a container with the sauce ingredients, bbq sauce, ketchup, honey, Worcestershire sauce, and apple cider vinegar. Mix up the sauce ingredients and then throw in your ribs. My container was big enough for them to be shaken in to coat.
Remove your smoked ribs from the smoker and place them in your container wiht bbq sauce. I used a container that I could shake them up in to give them a good coating.
Once sauced fire up your barbecue on low. We cooked ours for about 10 minutes to allow the sauce to thicken up and have even more amazing flavor!