Method1) Set up your cooker for 2-zone cooking and get the indirect side to 225°F.2) Skin 'n' trim your ribs.3) Wet your hands and pat the the meat so the surface is damp and then sprinkle on the salt. If you can do this the night before, please do. Otherwise anytime prior to cooking will do. Then sprinkle with Meathead's Memphis Dust, enough to coat the surface, and massage it in.4) Roast with smoke for 2 hours.5) Pull off two sheets of 18" wide heavy duty aluminum foil, about 2' long and place them on top of each other. Place the slab in the center, bone side down, pull up the sides so you have a boat, and drizzle 1/2 cup of the apple juice over the meat, wetting the surface. Then wrap the slab tightly in two layers of foil. This is called the Texas Crutch. Cook in the foil for 1 hour at 225°F.6) Take the meat out of the foil and put it back on at 225°F for another hour to firm up the crust.7) While the ribs are back on in step 6, pour the apple juice from the foil, now enriched with the flavors of the rub, into a sauce pan. Add the remaining half cup of apple juice. Boil it until about 1/3 cup remains. Add the maple syrup and heat over medium high and stay right there and watch it carefully. It will bubble gently away for a bit and then at a certain temperature the sugars will go nuts and the glaze will foam aggressively. Watch it as carefully as a hungry teenageer. As soon as it foams up, immediately turn down the heat and remove the pan from the flame until it stops frothing. You don't want it foaming for long or it could turn to hard candy. That would be bad. 8) Add the salt and hot sauce and stir. It may bubble furiously again. Paint the ribs with a coat of the sauce and put it back into the cooker til the glaze sets a bit, perhaps 3 minutes. Then one more coat. Don't use too much. Serve and accept the praise gracefully.