Remove the membrane from the back of the ribs if needed.

Pat the ribs dry with a paper towel.

In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper to create your dry rub.

Generously season the ribs with the dry rub seasoning, pressing it in to adhere.

Place the ribs on the grill grates over indirect heat.

Close the lid and cook for 1 1/2 hours or until the ribs reach 165 degrees internally.

Prepare a sheet of foil by laying pats of butter down and sprinkling with brown sugar.

After the initial cook, carefully remove the ribs and place them on the large sheet of foil, meat side down.

Pour apple juice over the ribs and wrap tightly.

Return the wrapped ribs to the grill and cook for another 45 minutes to 1 hour, or until tender.

In a grill safe bowl, add the apple butter, BBQ sauce, apple cider vinegar, and Worcestershire sauce.

Simmer to a sauce consistency.

Remove the ribs from the foil and place them back on the grill.

Brush generously with apple butter BBQ sauce.

Cook uncovered for an additional 15-20 minutes, allowing the sauce to caramelize and set.

Remove from the grill, rest for a few minutes, then slice and serve.