Remove the thin membrane from the back of the ribs by slipping a paper towel underneath and peeling it off to ensure tender bites.
Mix salt, brown sugar, smoked paprika, garlic powder, and cayenne pepper in a bowl until well combined to create the dry rub.
Generously sprinkle the dry rub all over the ribs, pressing it into the meat so it clings evenly. Let the ribs sit at room temperature for 20 minutes to absorb flavors.
Preheat your smoker or grill to about 225°F, and add soaked wood chips directly onto the coals or in the smoker box to produce thick, fragrant smoke.
Place the ribs on the smoker grates, bone side down, and close the lid. Smoke for approximately 3 hours, spritzing with apple cider vinegar every hour to keep the meat moist and enhance smoky flavor.
After 3 hours, wrap the ribs tightly in heavy-duty aluminum foil, adding a splash of vinegar inside before sealing, to lock in moisture. Return to the smoker and cook for another 2 hours.
Carefully remove the foil-wrapped ribs from the smoker, and if desired, brush with barbecue sauce. Place them back on the grill or smoker for an additional 30 minutes to caramelize the glaze and develop a crispy bark.
Once the ribs are glossy, fragrant, and have a crackling crust, remove them from the heat and let rest for 15 minutes to reabsorb juices.
Slice the ribs between the bones with a sharp knife, revealing tender, smoky meat with a flavorful crust. Serve hot and enjoy the satisfying chew and aroma.
