Remove the membrane from the back of the ribs.
Combine the marinade ingredients.
Marinate the ribs for four hours in the refrigerator.
Remove the ribs from the marinade and pat dry.
Combine the dry rub ingredients.
Season both sides of the ribs liberally with the dry rub and let sit for 30 minutes.
Place the ribs in foil pans and smoke at 275F with peach wood.
After 30 minutes spray the ribs with the rib spritz and repeat every 15 minutes for two hours.
Add 1 cup of apple juice to each foil pan and tightly seal with aluminum foil.
Continue cooking for 1 hour.
Remove the foil lid, discard the pan juices and paint both sides of the ribs with Hog Glaze.
Return the ribs to the smoker and cook another 30 minutes until the glaze is set and the ribs are probe tender.