Smoked BBQ Ribs

Mix all of the dry rub spices and sugar together in a small bowl. Rub the spices on the ribs, coating completely. Place ribs on aluminum foil and add 1 tablepoon of apple cider vinegar. Wrap the ribs in the foil and refrigerate for a minimum of 1 hour, or overnight.

Soak the hickory chips in water. Start the charcoal in the fire box; when it’s ashed over, add the hickory chips. Place the ribs in the grill after the hickory chips have been added. Every half hour, add more hickory chips to the fire box to maintain smoking. Every hour, brush the ribs using the remaining apple cider vinegar. Smoke the ribs for 3 hours while maintaining the temperature between 250ºF-275ºF.

After three hours, wrap the ribs in foil and brush with the remaining apple cider vinegar. Cook for another hour and a half. Remove from the foil and brush with bbq sauce. Cook over the heat source in the fire box for another 5-10 minutes per side until done. Serve immediately.