Prepare your smoker at 275 degrees. We recommend hickory wood for this smoke.

Flip the ribs meat side down and remove the membrane off the back of the rack. This is very easily accomplished by grabbing the membrane with a paper towel and pulling it off. Removing the membrane will allow your rub to penetrate into the meat more effectively.

Apply BBQ Rub. Allow the rub to adhere for 15 - 30 minutes.

Flip the ribs over. Repeat the process. Cover the meat 100%. Allow it to fully adhere for another 15 - 30 minutes. Tip: I would allow 30 minutes per side if time allows. No longer.

Place the ribs meat side up in the smoker. Spritz the ribs with apple cider vinegar every 45min

Smoke the ribs until you get to a beautiful mahogany color. This will take 2 - 2.5 hours max depending on the size of your ribs. The visual queue is most important. Internal Temp should be around 180 or higher.

Wrap the ribs in double layered heavy duty aluminum foil. Create a bed with 1 handful of brown sugar and tabs if butter on the fooil. Lay the ribs meat side down on the sweet concoction.

Return the ribs to the smoker at 275 degrees and continue to cook until meat has started to pull back. You are looking for an internal temp of 203 - 205. This typically takes 90 mins or so depending on the size of the ribs.

Remove the ribs from the foil and sauce or glaze them at this point.

It is only necessary to leave the ribs on the cooker for 10 minutes to set the sauce. This will keep the BBQ sauce from running down your face. I love to sauce in the foil boat on the pit to keep the pit clean.

Remove the ribs from the smoker. Allow to sit for a few minutes. Then slice and enjoy!