• Take ribs out of packaging, pat dry with paper towel, and remove membrane.
• Slice ribs between the bone.
• In a bowl combine dry rub ingredients in specified quantities.
  1/4 cup paprika, 1.5 tbsp Diamond crystal kosher salt, 3 tbsp Turbinado sugar, 1 tbsp coarse ground black pepper, 2 tsp chili powder, 1 tbsp granulated garlic, 1/2 tbsp granulated onion, 1 tsp cayenne
• Apply rub to all sides of the ribs.

Get Smoker to 250F

• Once at temperature, put party ribs on indirect. Add your favorite hardwood; I used post oak and cherry.
• Smoke for 2 hours OR until bark is set.

While Ribs Smoke, Make BBQ and Vinegar Sauces

• In a medium pot combine 1/2 cup of BBQ sauce with 1/2 cup of a vinegar-based sauce.

  I used my recipe for Chipotle BBQ sauce and I made a Tennessee red sauce.

  The point of the vinegar is thin out the BBQ sauce so that it doesn't burn, at a minimum use 1/2 cup of ACV with your BBQ sauce.

After 2 Hours, Put Ribs in an Aluminum Pan

• If your sauce has cooled, re-heat for 5 minutes.
• Pour sauce over ribs and then toss ribs in the sauce.
• Cover aluminum pan with foil ensuring no hot air can leak.
• Return to smoker for 45+ minutes until tender.

My Ribs Were Tender After 1 Hour and 30 Minutes

• Use a probe or toothpick to go in and out of a bone, it should feel like you're going through warm butter.
• Once they reach tenderness, allow to cool for 5-15 minutes and then enjoy!