Smoked pork spare ribs, plain and glazed

Season the spare ribs with salt and pepper only.

Run the gravity-fed smoker at 275, then open the valve to bring it to about 300 for a hotter, faster rib cook; add hickory chunks and put the ribs on.

After a little over two hours, check for color, pullback on the bones and burning; the smoker has held steady at 300.

Spray the ribs with a 50-50 mix of apple cider vinegar and water to keep them moist and soften the crust.

After a little over three hours, wrap in foil meat side down, spray inside the foil, and cook until tender and the rack gives when picked up, expected about 60 minutes.

Done after about 45 minutes wrapped. Rest one rack; unwrap the other, paint on a decent amount of sauce, not too heavy, and return to the smoker 15 to 20 minutes for the sauce to thicken and set.

Rest about 10 minutes, unwrap and slice.