Prepare the ribs by removing the back membrane and trimming excess fat and meat.
Apply the rub to both sides 1 hour prior to cooking.
Place the hanging hook through the center of the pork rib rack between the first and second bones. Hang the pork racks in the smoker then cook for 1 hour.
Remove from the smoker and place on 2 sheets of foil for each rack. Add the brown sugar, apple juice, honey, and butter then lay the ribs meat-side down in the mixture. Add the same mixture to the other side of the ribs, then wrap tightly in the foil.
Place the racks back in the smoker and cook for another 45 to 60 minutes.
Remove the ribs from the foil and apply the BBQ sauce. Place the lid back on the smoker and cook for 5 minutes to allow the sauce to set. Re-sauce and remove from the smoker.
Let the pork ribs rest for 10 minutes to rest while making the sandwich.
Applesauce
This should be made while the ribs are cooking. Peel and dice the apples into 1/2-inch (1cm) pieces.
Place in a small saucepan with the water over high heat and bring to a boil. Add a third of the diced apples and cover with the lid. When the apples start to soften, add the remaining apples and cover.
When the apples are at your desired firmness, taste and add sugar and cinnamon as desired.
Pickled Fennel
This should also be prepared while the ribs are cooking. In a bowl combine the fennel, black peppercorns, mustard seeds, red pepper flakes, white vinegar, and water. Let the flavors infuse while preparing the other elements of the sandwich.
The Sandwich
Remove the rib bones from the pork then pull to create small pieces to be used on the sandwich, similar to traditional pulled pork from the shoulder.
Slice the Turkish bread in half, apply a small amount of the BBQ sauce then lay the meat on top.
Add the applesauce, pickled fennel, then a little more sauce. Top with the potato chips to give some crunch then top with the other half of the bread.