Prepare UDS Drum smoker or other smoker for indirect cooking at 250 degrees F (120 degrees C). Add 1-2 chunks of cherry wood to hot coals for smoke flavor.
Remove the membrane from the bone side of each slab of St. Louis Spare Ribs (2 rack) and trim excess fat.
Season each slab on both sides with Killer Hogs The A.P. Rub (1/4 cup) followed by Killer Hogs BBQ Rub (1/4 cup).
Place each slab on the smoker and cook for 2 hours spritzing with Apple Juice (12 fluid ounce) every 30 minutes.
Wrap each slab in Peach Butcher paper (un-waxed) and place back on the pit for 1 ½ hours or until tender.
Rest the ribs for at least 1 hour or in the refrigerator overnight.
Prepare charcoal grill for direct grilling over medium high heat.
Combine Killer Hogs BBQ Sauce (1/2 cup) and Killer Hogs Vinegar Sauce (1/2 cup) and brush over the back side of each slab. Place each directly on the cooking grate bone side down and brush sauce over the top (meat) side.
Grill the ribs for 3-4 minutes on each side and serve.