Prepare the ribs by removing the membrane from the bone-side and trimming any excess fat.

In a small bowl, mix together 2 tablespoons of smoked paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 2 teaspoons of kosher salt, 1 teaspoon of black pepper, and 1 teaspoon of cayenne pepper to create the dry rub.

Generously apply the dry rub to all sides of the ribs, ensuring they are fully coated.

Preheat your smoker or oven to 250°F (120°C).

Place the ribs on the smoker or a roasting rack set in a baking sheet. If smoking, add your preferred wood chips. If oven baking, add a cup of water to the bottom of the sheet to create steam.

Cook for 3 hours, maintaining a consistent temperature. Ensure you are replenishing wood chips as needed if smoking.

While the ribs are cooking, make the glaze by combining 1 cup of your favorite barbecue sauce, 1/2 cup of apple cider vinegar, and 1/4 cup of brown sugar in a saucepan. Simmer until it slightly thickens.

After 3 hours, liberally baste the ribs with the prepared glaze. Continue cooking for an additional hour or until the meat is tender.

Remove from the smoker or oven and allow the ribs to rest for 10-15 minutes before slicing and serving.