Start by trimming away any loose pieces of fat or meat hanging from the rack. Leave most of the fat cap intact, trimming only the thickest areas if needed. Lightly score the fat cap in a crosshatch pattern to help the seasoning penetrate and allow the fat to render more evenly.

Season the ribs generously with equal parts kosher salt, coarse black pepper, and granulated garlic, making sure every side is well coated.

Let the ribs rest on the cutting board for about 45 minutes to sweat while you fire up the smoker.

Preheat your smoker to 250-275°F using your favorite smoking wood.

Once the smoker is holding a steady temperature, place the ribs on the middle rack with the membrane side facing down.

Smoke the ribs untouched for the first 2 hours. No peeking-let the smoker do the work.

After 2 hours, lightly spritz the ribs with a 50/50 mixture of water and apple cider vinegar.

Continue cooking for another 2 hours, then spritz once more at the 4-hour mark.

Continue smoking until the ribs reach an internal temperature of 200°F or higher, and a probe or toothpick slides into the meat with little to no resistance.

Expect a total cook time of approximately 6 hours, depending on the size of the ribs and your smoker.

Remove the ribs from the smoker and let them rest for 20-30 minutes before slicing between the bones.

Serve as-is and enjoy some of the richest, beefiest barbecue you'll ever eat.

Don't rush these ribs. Cook by feel, not by temperature alone. When a toothpick slides into the meat like warm butter, they're ready to eat.