Set up your grill for indirect grilling or 2-zone cooking, and aim for a cooking temperature of 225°F (107°C).

Place the riblets on the indirect zone, bone-size down.

Cook low and slow for 3 hours uninterrupted

Remove riblets from grill and wrap in foil. Do this by placing the riblets bone-side down in aluminum foil and create a pouch. Pour ½ cup of apple cider into the foil and over the riblets. Close the pouch tightly and place back on grill away from the flames. Cook for one more hour.

After one hour, remove wrapped riblets from grill. Unwrap riblets and remove from foil pouch. Use a BBQ brush to rub BBQ sauce over the riblets. Apply generously on all sides of the riblets.

Place riblets back on grill, this time not in the foil pouch. Still place on indirect zone of the grill, away from direct heat. Cook for further 30 minutes. The sauce should have started to cake onto the riblets slightly.

After 30 minutes, transfer riblets to direct zone. Sear for roughly 30 seconds. This should allows the riblets to become slightly crispy.

Remove riblets from grill and transfer to fresh aluminum pouch. Leave to rest for 10 minutes to allow the juices to continue to make the riblets tender.