Remove the silver skin from the ribs by gently peeling it off with a paper towel for a better bite.
Mix coarse salt, brown sugar, garlic powder, and paprika to make your dry rub. Rub the mixture evenly all over both sides of the ribs, pressing it into the meat.
Wrap the seasoned ribs tightly in plastic wrap and refrigerate for at least one hour, or preferably overnight, to let the flavors penetrate.
Preheat your smoker or grill to a steady 225°F (107°C). Place soaked wood chips into the smoker box or directly on the coals, if using charcoal.
Unwrap the ribs and place them bone-side down on the smoker grate. Close the lid and smoke for about 4 hours, maintaining a steady temperature.
Periodically spritz the ribs with apple cider vinegar using a basting brush to keep them moist and enhance flavor.
After the smoking time, remove the ribs and brush generously with barbecue sauce. Return to the smoker for an additional 30 minutes to allow the sauce to caramelize and form a shiny, sticky crust.
Once done, let the ribs rest for a few minutes. Slice between the bones to reveal a bark with a deep caramelized color and smoky aroma.
Serve the ribs hot, showcasing the crackling bark and juicy, tender meat. Enjoy the smoky flavors and crispy crust with your favorite sides.
