Dinosaur Ribs

• 1 cup apple cider vinegar
• 1/3 cup sugar
• 1 1/2 tablespoons dry mustard
• 2 teaspoons salt
• 1 quart canned pineapple juice
• 1 cup Worcestershire sauce
• 1/2 medium onion, finely chopped
• 1/4 cup vegetable oil
• 1/4 cup kc masterpiece barbecue sauce (plus more for serving)
• 12 (9 -12 ounce) beef ribs (meaty long ribs, 6-9 lb. total weight)
• Other
• 4 1/2 cups wood chips, soaked for 1 hour in water to cover, then drained (preferably hickory)

1. To a large saucepan, add vinegar; bring to a boil over medium heat.
2. Add in sugar, mustard, and salt; simmer until sugar and salt dissolve completely, whisking well.
3. Add in pineapple juice, Worcestershire sauce, onion, oil, and 1/4 cup barbecue sauce; whisk to combine.
4. Remove saucepan from heat and let sauce cool to room temperature; then refrigerate until the marinade is cold.
5. Meanwhile, remove the papery thin membrane from the back of the ribs.
6. Place the ribs in a roasting pan or baking dish; whisk marinade, then pour over the ribs, turning them to coat both sides.
7. Let ribs marinate, covered, in the refrigerator for 8-12 hours, turning them 3-4 times; the longer the ribs marinate, the richer the flavor will be.
8. Set up and light smoker according to manufacturer's directions; preheat to low.
9. Place ribs in the smoker bone side down and smoke until cooked through, 4-5 hours.
10. Transfer ribs to a large platter; let rest for a few minutes.
11. Brush the ribs with extra barbecue sauce (1/2 cup), then serve at once.

apple cider vinegar, sugar, mustard, salt, pineapple juice, worcestershire sauce, onion, vegetable oil, barbecue sauce, beef, wood chips

Taken from www.food.com/recipe/dinosaur-ribs-279105 (may not work)