Thirty minutes before you smoke the meat, soak the wood chips in water and remove the meat from the fridge. Place the ribs on a clean cutting board. Liberally season both sides of the ribs with salt.

To smoke the meat: Read the manufacturer’s directions for your smoker before you begin. There are wood, electric, propane, and charcoal smokers, and each type works differently. Start the smoker and, if your smoker came with a water bowl, add water to it. When slow-cooking meat, it is essential that you have a thermometer to monitor the temperature of the smoker. When the temperature reaches 225°F to 250°F, you can start smoking the ribs.

Place the ribs in the smoker and secure the lid so that it is airtight and no smoke escapes. Every so often, check the temperature and adjust the air vents to maintain a temperature of 225°F to 250°F. Smoke the meat for 2 to 3 hours, depending on how smoky you like your ribs; the longer you smoke, the more intense the smoke flavor will be. Add more fuel to the smoker if needed to maintain the temperature, and add more soaked wood chips if the smoke starts to dissipate.

After 2 to 3 hours, remove the ribs from the smoker. At this point, the meat still needs to be fully cooked at a higher temperature, which is best done on a grill or in the oven. You can either cook the entire amount now or divide the ribs into portions for quick and easy meals (see Tip / Single Serving Option opposite).

To prepare the ribs for cooking: Transfer the ribs to a large sheet of foil lined with unbleached parchment paper. Generously sprinkle the meat with coconut vinegar and tightly seal the foil packet closed. Note: Make sure that there are no holes in the foil or the ribs will dry out.

To cook the ribs: Preheat a grill to medium-low (275°F) or the oven to 275°F. Place the tightly wrapped ribs on the grill or in the oven and cook for 2 to 2½ hours, until the meat is tender. Remove the ribs from the grill or oven and take them out of the packets. Turn the grill or broiler to high. Return the ribs to the grill or oven with the meaty side toward the heat (meaty side down if using a grill, meaty side up if using the oven) and grill or broil for 5 minutes on one side to crisp the edges.