📖 Instructions

1. First things first, trim those ribs. You wanna remove any hard bits of fat or silver skin on the bone side. Don't go overboard, though, you want some fat left for flavor. Think of it like sculptin', not butcherin'.
2. Now, the rub. This is where you make your mark. I like a simple mix of coarse black pepper and kosher salt – about a 50/50 mix. Don't be shy, coat those ribs good. Let 'em sit at room temperature for about an hour while you get the smoker ready. This helps the rub stick and lets the meat start sweatin'.
3. Get your smoker goin'. You're lookin' for a steady 250°F (121°C). Use a good hardwood, like oak or hickory. Avoid that lighter fluid nonsense! Real wood gives real flavor. Let that smoker preheat for a good hour, so the temperature evens out. I sometimes put in a water pan to help keep the meat moist.
4. Lay those ribs on the smoker, bone-side down. Close the lid and try not to peek too much. Resist the urge! We're in this for the long haul. Smoke 'em for about 6-8 hours, depending on their size. I spritz them with apple cider vinegar every couple of hours to keep 'em moist. It's like givin' 'em a little bath.
5. After about 6 hours, start checkin' for doneness. The meat should be pullin' back from the bones, and the ribs should feel tender when you poke 'em with a thermometer. When they reach an internal temperature of around 203°F (95°C), they're ready to wrap.
6. Wrap those ribs in butcher paper – not foil! Butcher paper lets 'em breathe and keeps the bark from gettin' soggy. Put 'em back on the smoker for another hour or two, until they're probe-tender, like butter. Seriously, the probe should slide in with no resistance.
7. Now comes the hard part: resting. Let those ribs rest, still wrapped, for at least an hour. Two is better. I know it's killin' ya, but trust me, it's worth it. The juices redistribute, makin' 'em extra juicy and flavorful.
8. Finally, unwrap those beauties and slice 'em up. Serve 'em with your favorite sides – coleslaw, potato salad, beans, whatever strikes your fancy. And don't forget the barbecue sauce, if that’s your thing. But honestly, if you did it right, they don't even need it.
9. Enjoy the fruits of your labor. You've earned it.