Preheat your smoker to 250°F (120°C) using hickory or oak wood.

Remove the thin membrane from the back of the ribs. Season all sides evenly with the Kosher salt, black pepper, and garlic powder.

Place the racks on the smoker bone-side down. Cook for 3 hours, spritzing with apple cider vinegar every 45 minutes to prevent drying.

Wrap the meat tightly in butcher paper or aluminum foil and return to the smoker for 2 hours, or until the internal temperature reaches 203°F (95°C) and the meat is tender.

Unwrap the racks, brush generously with the BBQ sauce, and cook for 15 more minutes uncovered to set the glaze.

Remove from the smoker, rest for 15 minutes, and garnish with fresh cilantro before slicing.