• Get out and measure all of your ingredients.
  
• Season both sides of the ribs generously with the salt, garlic powder, cayenne pepper, and ground black pepper. Allow to marinate overnight in the fridge.
  
• Fill the steam pot in the smoker with water and stock the smoker with wood (chunks, chips, pellets…whatever your smoker is designed for)
• Smoke the ribs for about 3 hours at 225 degrees.
  
• Until they reach an internal temperature of 175 degrees. Make sure to check the water level and wood every 45-60 minutes.
  

Make your Barbecue Sauce

• Meanwhile, combine all of the BBQ sauce ingredients in a medium saucepan.
• Bring to a boil over medium-high heat, making sure to whisk the ingredients together.
• Once boiling, reduce the heat and allow the sauce to simmer for 15 minutes.
• Remove from heat and allow to cool before using.
  
• Transfer to an airtight container (I use mason jars) if not using immediately and store in the fridge for up to 2 weeks.
  
• After 3 hours, remove the ribs and apply BBQ sauce to both sides.
  
• Place ribs in butcher paper or aluminum foil and coat with more barbecue sauce.
  
• Wrap tightly and return to the smoker and continue to cook for 2 more hours.
  
• When the ribs have about an hour left, unwrap and apply more BBQ sauce.
  
• Return ribs to the smoker to finish cooking, unwrapped, until they reach 195-203 degrees (about another hour).
  
• Carefully remove the ribs from the smoker (letting them reach a higher temperature allows the connective tissue to break down and they are fall-off-the-bone tender). Allow the ribs to rest for at least 20 minutes before serving.
  
• Serve.
  
• Enjoy every bite.