A masterclass in low-and-slow wood smoking. These ribs rely on the '3-2-1 method': 3 hours of open smoking for bark formation, 2 hours wrapped in foil with liquid for tenderization, and 1 hour unwrapped and basted to caramelize the sauce. The result is a deep, elemental fusion of wood smoke, rendered pork fat, and sweet-tart spices.
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Prep the meat. Remove the thin, papery membrane from the bone side of the ribs (use a butter knife to pry it up, then grip with a paper towel and pull).
The Rub. Mix the brown sugar, paprika, salt, pepper, garlic powder, and onion powder. Coat the ribs heavily on both sides. Let sit at room temperature for 30 minutes , or overnight in the fridge.
(The '3'). Prepare a smoker or for indirect heat at 225°F (105°C) using hickory or apple wood. the ribs bone-side down for 3 hours undisturbed. This creates the 'bark'.
Wrap (The '2'). Remove the ribs. Lay out heavy-duty aluminum foil. Place the ribs meat-side down on the foil. Pour the apple cider into the foil packet. Seal tightly. Return to the smoker for 2 hours to and break down connective tissue.
Glaze (The '1'). Unpack the ribs carefully (they will be very tender). Place them back on the smoker meat-side up. Baste heavily with the BBQ sauce. for 1 more hour until the sauce is tacky, sticky, and caramelized.
Rest. Let the ribs rest for 15 minutes before slicing between the bones. They should bite cleanly off the bone, not fall off entirely.
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