Combine water and apple cider in a large stock pot, bringing to rolling boil.
Add remaining brine ingredients, cover, and let boil for 10 minutes.
Remove from heat and allow to cool to room temperature. Separate one cup and set aside in refrigerator.
Remove membrane from the backside of the ribs.
Submerge ribs into the room temperature brine.
While the ribs are brining, combine the Code 3 Spices 5-0 Rub and ground cinnamon and put into a shaker bottle—set aside.
Preheat the barrel cooker to 285°F-300°F.
Remove ribs from the brine. Pat dry with a paper towel.
Rub a very thin coat of vegetable oil onto the ribs.
Sprinkle rub generously onto the racks of ribs.
Add apple wood chunks to hot coals and hang ribs in the barrel. Close lid and let cook for 3 hours, spritzing every hour with brine that was set aside earlier.
Remove from cooker and allow to rest for about 10 minutes uncovered before slicing and serving.