Barbecue Ribs

Two 3 to 4 pound racks of pork ribs
Marinade:
4 cayenne peppers, crushed finely or 1 teaspoon ground cayenne pepper
1 tablespoon crushed fresh thyme
1/2 cup apple cider
1/2 cup apple cider vinegar
Mix in plastic bag, add meat, seal and refrigerate over night.
Prepare grill for indirect heat with drip pan and maintain heat at 225 degrees.
Place ribs over drip pan, close top on grill and roast for about an hour, keeping heat around 225 degrees.
After an hour, open the grill, baste ribs, wait a minute and turn the ribs, then baste on top and close the grill.
Repeat this process every 15 minutes until ribs can be easily pulled apart with your fingers.
Basting Sauce:
1 Cayenne pepper crushed
1 teaspoon crushed fresh thyme
1/2 cup each of apple cider vinegar
1/2 cup apple cider, 1/2 cup brown sugar