One 5-pound Boston pork butt, cut into country-style ribs
Your favorite spice rub, for coating ribs
Kansas City-style BBQ sauce (preferably without liquid smoke), for slathering on ribs
Apple juice, as needed, optional
Prepare a smoker or set up a grill for indirect heat to 200 to 225 degrees F. I use oak wood for my smoke, but pecan or cherry wood also work well.
Rinse and then pat dry the ribs. Place in a rectangular pan and coat with a liberal amount of rub on all sides, shaking off any excess. Smoke or grill the ribs for 3 to 4 hours. If the grill or smoker becomes too hot, open the lid and spray the ribs with apple juice, otherwise do not open the lid. If you're looking, you're not cooking.
Remove the ribs, wrap in heavy-duty foil and cover tightly. Return to the smoker or grill for another 2 to 3 hours. Pour the BBQ sauce into a squirt bottle. Uncover the ribs and generously apply BBQ sauce. Reduce the temperature to 150 to 175 degrees F. Once the sauce has "melded" to the ribs, remove and let rest. That's it, good luck.