Prepping the Smoker

• Soak 2 handfuls of wood chips (I used Hickory) in a bowl of water for 30 minutes.
• Preheat smoker to 205 degrees Fahrenheit.

Prepping the Ribs

• Crosshatch the membrane on the backside of the ribs with a sharp knife. Slice the membrane horizontally a vertically to ensure there are small square sections.
• Combine 1 tsp of coarse salt and 1 tsp of coarse black pepper. Sprinkle half of the mix evenly on each side of the ribs.
• Let the ribs sit for about 10 minutes or until the smoker is finished preheating.

Smoking the Ribs

Phase 1

• Smoke the ribs for 2 hours at 205 degrees Fahrenheit. At the 2 hour mark, there should start to be some light color to the ribs.
• Smoke the ribs for another 2 hours at 250 degrees Fahrenheit. Check the ribs at the 1 hour 30-minute mark for the desired color and bone appearance. Smoke for another 30 minutes if not to the desired color or if the bones aren't showing enough yet.

Phase 2

• Remove the ribs from the smoker and take them inside.
• Tear a piece of aluminum foil big enough to wrap the ribs.
• Mix 1 tsp of apple cider vinegar and 1 tsp water together. Coat the middle portion of one side of aluminum foil with the mix. The whole mix will likely not be used. It is just used to add some extra moisture to the wrapping portion.
• Place the ribs meat side down on the coated foil. Wrap the ribs, ensuring the foil does not tear.
• Put the wrapped ribs back in the smoker at 250 degrees Fahrenheit for another 30 minutes.

Phase 3

• Remove the ribs from the smoker and place them on a plate. Meat side up.
• Brush desired amount of BBQ sauce on the meat side of the ribs, covering the entire surface.
• Return ribs to the smoker for 25 minutes at 250 degrees Fahrenheit.
• Remove ribs from the smoker and let them rest for 20 minutes.
• Top with more BBQ sauce, as desired. Enjoy!