Ingredients
  • 2 (2 ½- to 3-lb.) slabs baby back pork ribs
  • 1/3 cup kosher salt
  • 1/4 cup packed dark brown sugar
  • 3 tablespoons paprika
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dry mustard
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground allspice
  • 1 tablespoon Herbes de Provence
  • 1 cup apple cider vinegar divided
  • 1 cup water divided
  • 2 handfuls of wood chunks for smoking (hickory, oak, or pecan)
Directions
  1. Pat both sides of the slabs dry with paper towels. Using a sharp knife, remove the thin membrane from the back of each by slicing into it and pulling it off with a paper towel. (This will make ribs more tender and allow the meat to absorb the rub better.) Combine salt, brown sugar, paprika, pepper, garlic powder, onion powder, dry mustard, chili powder, cumin, allspice, and herbes de Provence in a medium bowl. Rub ¾ cup mixture evenly over both sides of slabs, and let stand at room temperature for 30 minutes.
  2. Prepare a charcoal fire in the smoker according to the manufacturer's instructions, substituting a mixture of ¾ cup each of the vinegar and water in the drip pan. Bring internal temperature to 250°F to 275°F, and maintain for 15 to 20 minutes. Place wood chunks on coals. Place slabs on the smoker, meaty side up; cover with lid.
  3. Smoke ribs, maintaining inside temperature between 250°F and 275°F, until meat is tender to the touch and pulls away from bones on the ends, 3 hours to 3 hours and 30 minutes. Remove ribs, and place on a baking sheet. Stir together the remaining ¼ cup each of vinegar and water. Spritz or brush the vinegar-water mixture on both sides of the ribs to thoroughly moisten. If desired, rub the remaining ½ cup brown sugar mixture on both sides of the ribs. Slice ribs between the bones, and serve.