Smoked baby back ribs are the perfect recipe for the 4th of July or any summer gatherings where you're trying to feed a crowd! A few spritzes of apple cider vinegar keeps the meat moist and fall-off-the-bone tender while the BBQ sauce caramelizes to sweet, smoky  perfection in your smoker.

Ingredients – Baby Back Ribs – Apple Cider Vinegar  – Water  – Pork Dry Rub  – BBQ Sauce 

Prep. To begin, Preheat your smoker to 225°F (105°C). Then remove the silverskin (thick membrane) from the back of the 1 rack of ribs by gripping the edges and working  your way around the outside, under the membrane, with a knife or your  finger. Then, pull it off entirely

Season. In a food-grade spray bottle, combine ½ cup  water with ½ cup apple cider vinegar and set it aside. Season both sides  of the ribs generously with ¼ cup of pork dry rub, then place them  bone-side-down in your smoker and close the smoker.

Smoke. Cook the ribs at 225°F (105°C) undisturbed for 2 hours (without opening the smoker). After 2 hours, open the smoker and spray the meat generously with your 50/50 apple cider and water blend. Do this every thirty minutes for an additional 2 hours.

Finish. After spritzing for 2 hours, slather the ribs ½ a cup of your preferred BBQ sauce. Close the smoker and let the sauce caramelize for 30 more minutes before removing your ribs from the smoker  and serving.