Select quality pork ribs, preferably St. Louis-style or baby back ribs, known for their tenderness and meatiness.
Create a balanced rub with brown sugar, paprika, salt, pepper, garlic powder, and optional cayenne for a kick. Rub generously onto the ribs.
Allow the ribs to marinate overnight in the fridge or at least 2-4 hours to let the flavors penetrate the meat.
Prepare your smoker with hardwood chips like hickory or apple wood. Maintain a steady temperature around 225-250°F (107-121°C).
Place the ribs on the smoker grate bone-side down. Smoke for 3-4 hours, periodically basting with apple cider vinegar to keep them moist.
After smoking, wrap the ribs tightly in foil with a bit of apple juice or cider. This helps tenderize them further and locks in flavors.
Continue smoking until the ribs reach an internal temperature of about 200°F (93°C) for perfect tenderness.
Allow the wrapped ribs to rest for 30 minutes to 1 hour. This helps redistribute juices and ensures maximum flavor.
Unwrap the ribs carefully, brush with your favorite BBQ sauce, and return to the smoker or grill for a final caramelization.
Slice between the bones and serve hot. Pair with coleslaw, cornbread, or grilled vegetables for a complete BBQ feast. Master the art of smoked BBQ ribs and impress your guests with tender, flavorful ribs every time!