Select the Seasoning

1. Prepare a marinade with cider vinegar as the chief ingredient. Use about 1 cup per pound to tenderize and flavor the ribs, then add half as much water. Add a few tablespoons of brown sugar, vegetable oil and, if you like heat, a dash of crushed red pepper. Save about half of this marinade to use as sauce to baste the ribs with as they cook. Place the cut-up ribs in a glass dish or heavy plastic bag, then pour the marinade on top. Cover and refrigerate the ribs overnight.

2. Cover the ribs with a thin layer of mustard—an ingredient that some people believe distinguishes Carolina-style ribs from all others. Use a regular yellow mustard or a brown, deli-type mustard for extra flavor. Cover and refrigerate the ribs overnight, either with the mustard marinade alone or after sprinkling a powdered rub on top.

3. Prepare a powdered seasoning rub for the ribs. Use brown sugar as the dominant ingredient with dashes of Cajun seasoning, garlic powder, onion powder, parsley and salt. Or blend equal amounts of black pepper, garlic powder, kosher salt, oregano, parsley and thyme. Sprinkle the rub onto the ribs.

Smoke those Ribs to Perfection

1. Turn on your smoker and wait for it to reach a temperature of between 220 and 240 degrees Fahrenheit. If your smoker relies on wood chips, select a citrus variety, such as orange, grapefruit or lemon, to imbue the pork with added flavor. Place the ribs in the smoker, leaving a little room between each cut-up portion, as space allows.

2. Let the ribs cook for three hours before checking the temperature with a meat thermometer. When done and safe to eat, the temperature should be at least 145 degrees. Let the pork smoke away until it reaches an internal temperature of 180 or 185 degrees for truly tender pork.

3. Bring your marinade or sauce to a full boil, then simmer for a few minutes. Baste your ribs with sauce during the last hour of cooking, once every 20 minutes or so.