Carolina Vinegar-Mopped Pulled Rib Meat

Method

1. Remove the thin membrane from the back of each rack of spare ribs, using a knife to lift a corner and a paper towel to grip and peel it away in one motion.
2. Mix the salt, pepper, paprika, and cayenne together and rub evenly over both sides of the ribs, then let them sit at room temperature for 15-20 minutes.
3. While the ribs rest, whisk together the vinegar, brown sugar, red pepper flakes, and the sauce's salt and pepper in a bowl; this thin, tangy mop will be used both during and after cooking, so make a full batch.
4. Set your smoker or indirect-heat grill to a steady 250F and add hickory or oak wood chunks for a robust smoke flavor suited to the tangy sauce.
5. Place the ribs bone-side down and smoke for 3 hours, basting lightly with the vinegar mop every hour using a brush or spray bottle to keep the meat moist.
6. Wrap the ribs in foil with a splash of the vinegar mop and continue cooking for 1.5 to 2 hours at 250F until they pass the bend test, sagging and cracking slightly at the surface when lifted with tongs from one end.
7. Check internal temperature between the bones; you want 195-203F, at which point the connective tissue has fully broken down and the meat pulls apart easily.
8. Unwrap the ribs and let them rest for 10 minutes, then use two forks to pull the meat off the bones in large chunks (this recipe intentionally goes past sliceable tenderness into pulled territory).
9. Toss the pulled rib meat in a large bowl with about 3/4 cup of the vinegar sauce, coating it thoroughly, and taste for seasoning, adding more sauce or a pinch of salt as needed.
10. Serve the pulled rib meat warm on its own, piled on a soft bun, or alongside coleslaw, with the remaining vinegar sauce on the side for drizzling.