For the marinade, combine 1 liter ginger ale, 1 quart orange juice, 1 1/2 cups soy sauce, 2 cups salt and two 1-ounce packages of dry ranch dressing mix. Make the dry rub by mixing 1 cup packed light brown sugar with 2 tablespoons each of chili powder, dry mustard, onion powder and garlic powder. Add to this mixture 2 tablespoons each of cayenne pepper, kosher salt and coarsely ground black pepper.
Make the hog glaze out of 2 cups Jack's Old South Vinegar Sauce, two 18-ounce jars of apple jelly and 2 cups light corn syrup. Mix 3 cups apple juice, 2 cups white wine vinegar and 2 tablespoons liquid imitation butter to make the spritz.
Prepare four racks of baby back ribs by removing the membrane and trimming the fat. Set the racks in an aluminum baking pan, and cover them completely with marinade. Let the ribs sit in the refrigerator for four hours. Remove the ribs after this time, and pat them dry with a towel before applying the rub.
Heat the smoker to 250 degrees Fahrenheit, and cook the ribs in an aluminum pan for two hours. After 30 minutes, spritz them on all sides. After two hours, turn off the smoker, apply the hog glaze, and let the meat rest in the smoker for 30 minutes.Learn more about Cooking