Light a charcoal grill.
Soak the apple wood chips in water.
In a mortar put all the ingredients for the rub: 3 tablespoons of brown sugar, paprika, cinnamon, ginger, red pepper, black pepper and salt.
With a pairing knife first and then with your fingers, peel and remove the membrane on the back of the ribs and discard it.
Season the ribs with the rub: a little on the bones part and abundantly on the top.
When the charcoal is on but no flames are visible, add the applewood chips on the charcoal.
Lay the ribs on the grill making sure they are on indirect fire.
Cover and cook for about an hour.
Meanwhile, in a small pot over medium heat combine the ingredients for the apple butter BBQ sauce: the rest of the sugar, apple butter, ketchup, Worcestershire sauce, mustard, and apple cider vinegar, and cook for 8-10 minutes, stirring occasionally.
When the meat thermometer marks 145˚F, brush the ribs with plenty of the glaze. Cover the grill again and cook for 10 more minutes.
Remove from grill, cut and serve.