1-First Step: Preparation: Remove ribs from packaging and carefully trim off silver skin and excess external fat. This step allows better seasoning absorption and improves the final texture of the ribs.

2-Second Step: Apply binder and rub: Lightly coat all sides of the ribs with yellow mustard or extra virgin olive oil to help the dry rub stick. Generously apply the rub mixture of kosher salt, coarse black pepper, and granulated garlic until the ribs appear slightly wet and evenly coated.

3-Third Step: Preheat smoker: Set your smoker to maintain a steady temperature of 225°F (107°C). Choose wood chips such as pecan, mesquite, cherry, or oak, based on your preferred flavor profile, to add a balanced, complementary smoke aroma.

4-Fourth Step: Smoking: Place the ribs directly on the smoker grate, leaving space between pieces to allow smoke circulation. Insert a meat thermometer probe into the thickest part of one rib for continuous temperature monitoring. Smoke the ribs for about 3 hours until a mahogany crust forms.

5-Fifth Step: Optional spritzing: After the first hour, spritz the ribs every 30 minutes with the mixture of apple cider vinegar and apple juice to keep them moist and add subtle acidity, which balances the richness of the meat.

6-Sixth Step: Braising (optional): Transfer ribs to a foil pan and add the braising liquid composed of red wine, beef broth, butter, Worcestershire sauce, salt, and pepper. Arrange the ribs with the meat side submerged and bones facing up. Cover tightly with foil and return to the smoker or oven at 225°F.

7-Final Step: Finishing and serving: Braise the ribs for an additional 2 hours or until the internal temperature reaches between 200°F and 205°F (93-96°C). The meat should be tender and nearly falling off the bone with a butter-like texture when probed. Let the ribs rest briefly before slicing. Serve with your favorite barbecue sauce or dipping sauce, planning approximately two ribs per person.