Preheat Grill
Set your pellet grill to 275°F (135°C).

Make the Dry Rub
Mix together in a bowl:

• 2 tbsp kosher salt

• 4 tbsp black pepper

• 2 tsp paprika

Season the Ribs

• Pat the ribs dry.

• Rub each rack with 1 tbsp vegetable oil.

• Coat both sides evenly with the dry rub.

• Place meat-side up on grill grates.

• Cover and smoke for 1 hour.

Spritz the Ribs

• Mix 1/3 cup apple cider vinegar with 1/3 cup water in a spray bottle.

• After 1 hour, spritz the ribs thoroughly.

• Cover and smoke for 1 more hour.

Make the Sauce
In a medium saucepan over medium heat, combine:

• 2 cups ketchup

• 3/4 cup water

• Remaining 1/3 cup apple cider vinegar

• 1/3 cup white vinegar

• 1/3 cup brown sugar

• 2 tbsp Worcestershire sauce

• 2 tsp kosher salt

• 2 tsp black pepper

• Remaining 2 tsp paprika

• 1–2 tsp hot sauce
  Stir and heat until the sugar dissolves and the sauce is warmed through (about 2 minutes). Set aside.

Color and Glaze

• Spritz the ribs again after the second hour.

• Continue cooking for 30 to 45 minutes, until the ribs are a deep red.

• Spritz again, then brush 1/4 cup of the sauce over the meat side of each rack.

• Close the lid and cook for 15 minutes to set the glaze.

Wrap for Tenderness

• Lay out two sheets of heavy-duty foil per rack.

• Spread 1/4 cup sauce on one side of the foil.

• Place the ribs meat-side down on the sauce.

• Brush the bone side with another 1/4 cup sauce and spritz lightly.

• Tightly wrap each rack in foil. Add another layer if needed.

• Place wrapped ribs on a rimmed baking sheet and return to the grill.

• Cover and cook for 2 hours or until ribs are tender but not falling apart.

Rest and Serve

• Remove ribs from the grill and let rest 5 minutes.

• Carefully unwrap (watch for steam).

• Slice between bones and serve with remaining barbecue sauce.