Remove the silver skin from the ribs by gently peeling it off with a paper towel for a better smoke infusion.
Mix salt, black pepper, paprika, and sugar to create a flavorful dry rub, then generously apply it all over the ribs, pressing it into the meat.
Wrap the seasoned ribs tightly in aluminum foil, sealing in the juices, and let them sit at room temperature while you prepare your smoker.
Preheat your smoker to around 225°F, then add the soaked wood chips to your smoker box or directly on the coals for a steady smoky environment.
Place the foil-wrapped ribs on the smoker grate and let them cook slowly for about 3 hours, occasionally spritzing with the vinegar mixture to keep them moist and enhance flavor.
Carefully remove the ribs from the smoker and unwrap the foil, revealing a glossy, caramelized crust starting to form.
Brush the ribs generously with barbecue sauce and place them back on the smoker for an additional 30 minutes, allowing the glaze to set and the bark to crisp up.
Once the glaze is sticky and the crust is beautifully caramelized, remove the ribs from the smoker and let them rest for 10 minutes to reabsorb the juices.
Slice the ribs between the bones, revealing tender, smoky meat with a crispy exterior, ready to serve and enjoy.
