Remove the thin membrane from the back of the ribs using a paper towel for grip, then rub the meat generously with coarse sea salt, cracked black pepper, smoked paprika, and brown sugar, coating all sides evenly. Wrap in plastic wrap and refrigerate for at least an hour or overnight to deepen flavors.
Preheat your smoker or grill to a steady 225°F (107°C), adding the wood chips to generate smoke. Once hot and smoky, place the ribs bone-side down on the grates, close the lid, and maintain a consistent temperature.
Smoke the ribs for about 4 to 5 hours, spritzing with a mixture of apple cider vinegar and water every hour to keep them moist and enhance flavor. Keep the temperature steady and the smoke gentle for an even, flavorful bark.
Check the internal temperature with a meat thermometer; when it reaches around 190°F (88°C), and the meat is tender and pulls back from the bones, the ribs are ready.
Carefully remove the ribs from the smoker and wrap them tightly in foil. Let them rest for 15 to 20 minutes to allow the juices to redistribute, resulting in juicy, tender meat.
Unwrap the ribs, then slice between the bones with a sharp knife or cleaver, revealing juicy meat with a smoky, caramelized bark. Serve hot and enjoy the rich, tender bites.
