Start by rinsing your ribs under cold water and patting dry with a paper towel. Trim down any excess fat and remove the thin membrane on the back of the ribs.
Season liberally with the "secret" sweet rub and prepare your grill for indirect grilling. The target temperature on your grill is 300 degrees F. Use fruit woods like apple, peach, cherry, or hardwoods like hickory or oak. Place the ribs on the grill, close the lid and cook for 2 1/2 hours at 300 degrees.
After your ribs have cooked for 2 1/2 hours, place a large sheet of tin foil on a flat surface. Remove the ribs from the grill and place on the foil bone side up. Fold up the corners of the foil to create a well around the ribs. Top with the brown sugar, butter, and pour on the apple cider.
Close the foil tightly around the ribs and crimp to seal. Return the ribs to the 300 degree grill for another hour to hour and fifteen minutes.
Remove the foiled ribs from the packet (watch for steam) and return to the grill.
Liberally brush the ribs with your favorite BBQ sauce and grill for 15 more minutes to set the sauce. Don't leave on any longer than 15-20 minutes or the sugars in the sauce will burn. Let the ribs rest for 10 minutes then slice and serve.