Pecan Wood

First, remove the thin, papery silver membrane from the bone side of each rib rack by sliding a blunt butter knife under the membrane at the third bone, gripping the loose edge with a paper towel for traction, and pulling it off in one smooth sheet. Mix packed light brown sugar, kosher salt, smoked paprika, garlic powder, and coarse black pepper in a small mixing bowl until fully blended. Coat every surface of both rib racks with 3/4 of the dry rub, pressing gently to help the spices adhere, then let the ribs rest at room temperature for 30 minutes while you preheat your smoker.

Fill your smoker's charcoal firebox with 2 kg / 4.4 lbs of hardwood lump charcoal, light the coals, and wait 15 minutes until the coals are fully covered in a thin layer of light gray ash. Place 3 of the seasoned pecan wood chunks directly on top of the hot coals, then adjust the smoker's top and bottom vents to maintain a steady internal cooking chamber temperature of 110°C / 225°F. Wait until thin, pale, wispy blue pecan smoke flows steadily from the exhaust vent (avoid thick white smoke, which creates bitter flavor) before adding food.

Place the seasoned rib racks bone-side down on the smoker's main cooking grate, positioned on the side opposite the firebox to avoid direct heat exposure. Close the smoker lid, maintain the consistent 110°C / 225°F temperature, and add 1 fresh pecan wood chunk to the coals every 45 minutes to sustain even, mild smoke. Cook for 3 hours total, spritzing the entire surface of the ribs with 80 ml / 1/3 cup of the apple cider vinegar every 45 minutes to keep the meat moist and help the smoke adhere.

After 3 hours of open smoking, carefully transfer the ribs to two large sheets of heavy-duty aluminum foil (one sheet per rack). Divide the butter pats evenly across the meaty top of each rack, sprinkle with the remaining 1/4 of the dry rub, and drizzle the remaining 40 ml of apple cider vinegar over each rack. Crimp the foil tightly around the ribs to create a fully sealed packet that traps steam, then return the foil-wrapped ribs to the smoker, maintaining the 110°C / 225°F temperature. Cook for 2 full hours, until a wooden toothpick slides into the meat between two bones with zero resistance, like sliding into soft butter.

Remove the foil-wrapped ribs from the smoker, carefully peel back the top of the foil to release trapped hot steam (keep your hands and face back to avoid burns), and brush the entire meaty surface of both racks evenly with the sweet BBQ sauce. Place the unwrapped ribs directly back on the smoker grate, still holding a steady 110°C / 225°F, and cook for a final 30 minutes to set the glaze, until the sauce is sticky, glossy, and slightly caramelized along the rib edges.

Transfer the finished glazed ribs to a large wooden cutting board, tent them loosely with a small sheet of aluminum foil to hold heat without making the glaze soggy, and let them rest for 15 minutes to allow the meat juices to redistribute evenly. Slice the ribs between each individual bone with a sharp chef's knife, and serve immediately.