Smoked BBQ Ribs

• 1 Tablespoon Paprika
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• 1/2 teaspoons Cayenne Pepper
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper
• 1/4 cups Brown Sugar
• 1 rack Pork Back Ribs, Trimmed
• 5 Tablespoons Apple Cider Vinegar, Divided
• 1 bag Hickory Wood Chips (179 Cu Inches)
• 1/4 cups BBQ Sauce

1. Mix all of the dry rub spices and sugar together in a small bowl.
2. Rub the spices on the ribs, coating completely.
3. Place ribs on aluminum foil and add 1 tablepoon of apple cider vinegar.
4. Wrap the ribs in the foil and refrigerate for a minimum of 1 hour, or overnight.
5. Soak the hickory chips in water.
6. Start the charcoal in the fire box; when its ashed over, add the hickory chips.
7. Place the ribs in the grill after the hickory chips have been added.
8. Every half hour, add more hickory chips to the fire box to maintain smoking.
9. Every hour, brush the ribs using the remaining apple cider vinegar.
10. Smoke the ribs for 3 hours while maintaining the temperature between 250 degrees F-275 degrees F.
11. After three hours, wrap the ribs in foil and brush with the remaining apple cider vinegar.
12. Cook for another hour and a half.
13. Remove from the foil and brush with bbq sauce.
14. Cook over the heat source in the fire box for another 5-10 minutes per side until done.
15. Serve immediately.

paprika, onion powder, garlic, oregano, thyme, cayenne pepper, kosher salt, black pepper, brown sugar, rack pork, apple cider vinegar, cu, bbq sauce

Taken from tastykitchen.com/recipes/main-courses/smoked-bbq-ribs/ (may not work)