Mix the salt and spices together in a bowl.

Remove pork from packaging, rinse and pat dry with paper towels.

Trim off excess fat and score skin at this point. You do want to keep about 1/4” of fat on the top called the fat cap. As your meat slowly cooks, this will melt and keep the meat moist.

Apply 3/4 of the rub massaging the meat slightly, refrigerate overnight. Put the other 1/4 of the rub aside. Soak wood chips or blocks overnight in water.

Next morning remove meat from refrigerator and let come to room temperature for about an hour.

Prepare lump charcoal in smoker using newspaper and charcoal chimney.

While the coals come to temperature (you are aiming for 250F), combine any remaining rub with the apple cider vinegar and beer to create the mop sauce.

When coals are glowing and grey, add the ribs to the smoker. Keep the meat as far from the fire as possible. If you have a barrel smoker with a fire box, keep on the opposite side of the grill surface from the fire box. If you have a conventional smoker or Weber-style kettle grill, build small fire on one side of kettle and keep meat on the other side.

Add handful of wet wood chips/block to fire. Cover and let cook approximately 4 or 5 hours.

You’ll need to check the meat every 40 minutes and mop the meat with the mop sauce.

Rotate your meat every hour to ensure that all sides get even exposure to the heat and smoke. This is particularly important if you’re using a conventional kettle grill for your smoking.

Use an outdoor temperature probe to track the internal temperature of your meat. After several hours, your meat may “stall” around 150F. I usually keep smoking mine. You can wrap it in foil with a cup of mop to finish. It should take 4 to 5 hours to cook.

You’re shooting for your meat to get to 195F. Remove from the grill, wrap in foil and let rest about 30 minutes.