Dinosaur Ribs - cooking recipe

Ingredients

1 cup apple cider vinegar
1/3 cup sugar
1 1/2 tablespoons dry mustard
2 teaspoons salt
1 quart canned pineapple juice
1 cup Worcestershire sauce
1/2 medium onion, finely chopped
1/4 cup vegetable oil
1/4 cup kc masterpiece barbecue sauce (plus more for serving)
12 (9 -12 ounce) beef ribs (meaty long ribs, 6-9 lb. total weight)
Other
4 1/2 cups wood chips, soaked for 1 hour in water to cover, then drained (preferably hickory)

Preparation

To a large saucepan, add vinegar; bring to a boil over medium heat.
Add in sugar, mustard, and salt; simmer until sugar and salt dissolve completely, whisking well.
Add in pineapple juice, Worcestershire sauce, onion, oil, and 1/4 cup barbecue sauce; whisk to combine.
Remove saucepan from heat and let sauce cool to room temperature; then refrigerate until the marinade is cold.
Meanwhile, remove the papery thin membrane from the back of the ribs.
Place the ribs in a roasting pan or baking dish; whisk marinade, then pour over the ribs, turning them to coat both sides.
Let ribs marinate, covered, in the refrigerator for 8-12 hours, turning them 3-4 times; the longer the ribs marinate, the richer the flavor will be.
Set up and light smoker according to manufacturer's directions; preheat to low.
Place ribs in the smoker bone side down and smoke until cooked through, 4-5 hours.
Transfer ribs to a large platter; let rest for a few minutes.
Brush the ribs with extra barbecue sauce (1/2 cup), then serve at once.