Prepare the Ribs: Remove the membrane from the back of the ribs. To do this, slide a butter knife under the membrane at one end, gently lift it, and then grip it with a paper towel to pull it off. Pat the ribs dry with paper towels.

Create the Rub: In a small bowl, combine the brown sugar, paprika, chili powder, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using). Mix well.

Apply the Rub: Generously coat both sides of the ribs with the dry rub, pressing it gently into the meat. Let the ribs sit at room temperature for about 30 minutes while you prepare your smoker.

Prepare the Smoker: Preheat your smoker to 225°F (107°C). Add your preferred wood chunks or chips (hickory, applewood, or mesquite are great choices).

Smoke the Ribs: Place the rubbed ribs directly on the smoker grate, bone-side down. Smoke for 3 hours.

The Spritz and Wrap: In a spray bottle, combine the apple cider vinegar and apple juice. After 3 hours, spritz the ribs generously with the mixture. Then, wrap each rack tightly in aluminum foil. Return the wrapped ribs to the smoker for another 2 hours.

The Glaze: After 2 hours of wrapping, carefully remove the ribs from the foil. They should be tender. Place them back on the smoker, unwrapped, bone-side down. Brush the top of the ribs with your favorite BBQ sauce. Smoke for another 1 hour, or until the internal temperature reaches 195-205°F (90-96°C) and the meat is tender and pulls away from the bone easily.

Rest and Serve: Once done, remove the ribs from the smoker and let them rest, loosely tented with foil, for at least 15-20 minutes before slicing and serving. This allows the juices to redistribute, ensuring maximum tenderness.