Mix together the cider, bourbon, vinegar, orange juice, oil, Worcestershire, salt, and thyme in a large ziplock bag. Pour half of the brine into another ziplock bag. Drop the ribs into both bags, press out the air, seal, and refrigerate for 3 hours, and up to overnight.
Heat a grill to medium-high heat. Remove the ribs from the brine and discard the brine. Let the ribs rest at room temperature for 15 minutes as the grill heats up.
Grill the ribs over indirect heat until browned all over, about 10 minutes per side. Reduce the heat under the ribs to medium-low (on a gas grill) or move the ribs to a low-heat area (on a charcoal grill). Cover and continue cooking over medium-low heat for 2 hours. Brush with the barbecue sauce during the last 5 to 10 minutes of cooking.
Remove to a platter and let rest 5 minutes.
Cider-Brined St. Louis-Style Ribs
Amount Per Serving
Calories 495Calories from Fat 279
% Daily Value*
Total Fat 31g48%
Saturated Fat 13g65%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrates 22g7%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.