Step 1

In a small bowl, combine all of the spice rub ingredients. Set aside.

Step 2

Remove the ribs from the packaging. Then, remove the membrane, or silver skin, off the back of the ribs. If needed, pat the meat dry so the ribs aren't too slippery when removing the membrane. To remove the membrane, you can slide a knife under it, work it loose with your fingers, then pull to remove it. Sometimes it's easier to remove if you grip the membrane with a paper towel as you remove it.

Step 3

Coat the meat with a thin layer of water. Then, cover the ribs with the rub. Wrap tightly in foil and place in the fridge for 1 to 2 hours.

Step 4

Preheat the oven to 225 degrees. Line a baking sheet with foil (for easy cleanup) and place the foil-wrapped ribs, meat side up, on the baking sheet. *Note- While I believe 225 degrees produces the best texture, they can also be baked at 275 degrees for around 2 to 3 hours and they will still be really delicious and tender!

Step 5

Once the oven is preheated, transfer the ribs to the oven, leaving them tightly wrapped. Bake for 3 to 5 hours. To check for doneness: Unwrap the ribs, then pick up the center of the slab with tongs. If the top easily cracks, the ribs are done! The more they crack, the more tender they will be. However, I don't recommend cooking them so long that they break apart when you pick them up.

Step 6

Once the ribs are done, brush with about half of the bbq sauce. Turn the oven to broil, and broil for 5 to 10 minutes, or until bbq sauce is nicely caramelized. Watch it carefully so it doesn't burn!

Step 7

Allow meat to rest 10 to 15 minutes, then cut between the bones and serve with extra bbq sauce.

Step 8

In a squirt bottle or small bowl, combine the apple cider vinegar, Worchestershire sauce, and butter. Set aside. *Note- Be sure all the ingredients are room temperature, otherwise, the butter may get cold and harden.

Step 9

Preheat the smoker to 225 degrees according to the manufacturer's directions. Once preheated, remove the foil and place meat side up in the smoker. Close the lid and smoke for 3 to 5 hours, basting or spritzing every hour or so with the apple cider vinegar mixture. When doing this, be sure not to leave the door open too long! To check for doneness: Pick up the center of the slab with tongs. If the top easily cracks, the ribs are done! The more they crack, the more tender they will be. However, I don't recommend cooking them so long that they break apart when you pick them up.

Step 10

Once the ribs are done, brush with about half of the bbq sauce. Return the ribs to the smoker and smoke an additional 15 to 30 minutes, or until the bbq sauce is nicely caramelized. Watch it carefully so it doesn't burn!

Step 11

Allow meat to rest 10 to 15 minutes, then cut between the bones and serve with extra bbq sauce.