Begin by prepping your pork ribs. Remove the thin membrane from the back of the ribs using a paper towel for a better grip. This step allows the flavors of the dry rub to penetrate the meat more effectively. After trimming, pat the ribs dry with a paper towel.

In a small bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper to create a flavorful dry rub. Generously coat both sides of the ribs with this mixture and let them sit at room temperature for about 30 minutes.

Preheat your smoker to 225°F (107°C). Once ready, place the seasoned ribs bone side down on the grate and let them smoke for 2.5 to 3 hours.

During smoking, spritz the ribs with apple cider vinegar every hour to keep them moist. This enhances flavor while preventing dryness.

At the halfway mark of cooking, around 1.5 hours in, wrap the ribs in aluminum foil. This technique retains moisture and tenderness.

After wrapping, brush the ribs generously with the sticky sweet glaze made from butter and honey (or maple syrup). Return to the smoker for the final 30 minutes, glazing two more times.

Once finished, carefully remove the ribs and allow them to rest for about 10-15 minutes before slicing and serving.