Step 1

Preheat grill to 250 degrees over indirect heat; oak or hickory wood preferred.

Step 2

Prepare ribs by cutting off the excess flap on the back of the rack and cut off the excess meat on the end of the rack with the smallest rib bone.

Step 3

Mix equal parts kosher salt and coarse black pepper. Season both sides of the rack of ribs.

Step 4

Place ribs on grill and smoke for five hours or until internal meat temperature reaches 195 degrees. Spritz once an hour with apple juice and apple cider vinegar.

Step 5

Slice ribs bone side up to get perfectly even slices. Serve.