Instructions
- Prepare the ribs
- Remove the silver skin from the back of the ribs.
- Mix paprika, brown sugar, garlic powder, onion powder, salt, pepper, and cayenne. Rub evenly over both sides of the ribs.
- Preheat smoker or grill
- Set smoker or grill for indirect cooking at 225–250°F (107–121°C).
- If using a charcoal grill, bank coals to one side for indirect heat. Add wood chips (hickory, apple, or cherry) for smoke flavor.
- Smoke the ribs
- Place ribs bone-side down on the grill or smoker. Close lid and smoke for 3–4 hours for baby back ribs or 5–6 hours for spare ribs, maintaining steady temperature.
- Spritz occasionally with apple cider vinegar or a mix of vinegar and water to keep ribs moist.
- Make the vinegar sauce
- In a small saucepan, combine apple cider vinegar, ketchup, red pepper flakes, salt, and black pepper.
- Bring to a simmer for 5 minutes, then remove from heat.
- Serve
- Slice ribs between the bones. Serve hot with vinegar sauce drizzled on top or on the side.
🌟 Tips
- Tender ribs: Wrap ribs in foil after 3 hours with a splash of vinegar or apple juice to make them extra tender (“Texas crutch”).
- Extra flavor: Let the rub sit on ribs for 1–2 hours (or overnight in fridge) before smoking.
- Side ideas: Coleslaw, baked beans, or cornbread pair perfectly.
If you like, I can also give you a stovetop or oven version of vinegar ribs that’s faster but still tender and tangy. Do you want me to share that version?
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