Brined Baby Back Ribs with Spicy Apple Glaze

4 quarts cold water1 cup kosher salt #189; cup packed light brown sugar2 slabs baby back ribs (31/2-pounds)4 teaspoons Smoky Paprika Rub (see note)Spicy Apple Glaze 3 cups apple cider 1 cup cider vinegar 1 cup applesauce 1 cup granulated sugar#189; cup packed light brown sugar#188; cup thinly sliced fresh ginger#189; cinnamon stick (about 11/2 inches)#189; vanilla bean, split, seeds scraped out and reserved6 cardamom pods2 teaspoons minced garlic2 teaspoons allspice berries11/2 teaspoons crushed red pepper1/2 teaspoon dry mustard1/4 teaspoon saltFor the brine: Place the water, kosher salt, and brown sugar in a large stockpot, and stir well to dissolve the salt and sugar. Submerge the baby back ribs in the mixture and refrigerate for 11/2 hours.For the glaze: Combine all the ingredients, including the vanilla bean and seeds, in a 6-quart saucepan and bring to a boil over medium-high heat, stirring often to dissolve the sugar. Once the mixture has come to a boil, reduce the heat to medium and cook until it is reduced to a glaze consistency, 30-35 minutes. Remove the pan from the heat, and strain the glaze through a fine-mesh sieve into a bowl. Discard the solids. Set the glaze aside until ready to use.To cook: Remove the ribs from the brine (discard the brine), and pat them dry with paper towels. Season on both sides with the Smoky Paprika Rub and let sit at room temperature for 30 minutes.While the ribs are resting, preheat a grill to medium-low.If using a gas grill, turn off the power to one side of the grill and lay the ribs, meat side down, on the cool end of the grill. If using a charcoal grill, load the charcoal to one side of the grill and place the ribs on the cool side of the grill, meat side down. Close the lid and cook the ribs for 1 hour, rotating the racks back to front and side to side midway through cooking.Turn the ribs over so that they are now meat side up. Continue cooking the ribs until they are very tender, about 3 hours longer, rotating the racks back to front and side to side every 30 minutes. During the last 30 minutes of cooking, brush the ribs with 1/2 cup of the glaze. Remove the ribs from the grill, cut between the bones, and serve the ribs, drizzled with the remaining glaze.Serves four. Cook's note: For Smoky Paprika Rub: Combine 3 tablespoons each Spanish paprika and salt, 4 teaspoons onion powder, 2 teaspoons each garlic powder and fresh white pepper, 11/2 teaspoons fresh black pepper and 1/4 teaspoon each dried thyme and oregano. Store in a cool, dark place up to 3 months."Emeril at the Grill: A Cookbook for all Seasons" by Emeril Lagasse (2009 Harper Studio)