Remove the silver skin from the ribs by slipping a knife under it and peeling it off with your fingers; this helps the smoke penetrate the meat better.
Mix salt, sugar, paprika, and cayenne pepper in a small bowl to create your dry rub.
Pat the dry rub evenly all over the ribs, pressing gently so it adheres well, then wrap them tightly in plastic wrap and refrigerate for at least 2 hours or overnight for deeper flavor.
Preheat your smoker to 225°F (107°C) and add soaked apple wood chips to the smoker box or coals to create a gentle smoky environment.
Unwrap the ribs and place them bone-side down on the smoker grates, ensuring good airflow around each rack.
Close the smoker and cook the ribs for about 3 to 4 hours, maintaining a steady temperature, and spritz with apple cider vinegar every hour to keep the meat moist.
After 3 hours, wrap the ribs tightly in aluminum foil with a splash of apple cider vinegar inside to trap moisture and continue smoking for another 1 to 2 hours.
Remove the foil and brush a layer of barbecue sauce over the ribs, then place them back in the smoker for another 15–20 minutes until the sauce is sticky and caramelized.
Lift the ribs from the smoker, listening for the crackle of the bark, and let them rest for 10 minutes before slicing between the bones.
Serve the ribs hot, with extra barbecue sauce on the side if desired, enjoying the smoky aroma and tender, crusty meat.
