Prepare smoker to 250 degrees F. I use charcoal and wood chips such as hickory.
Remove membrane from ribs if desired. Rub thoroughly with House Seasoning. Place ribs on smoker grate and cover. Slow smoke ribs for 2 to 3 hours. Every 15 minutes brush ribs with vinegar solution. We serve our ribs without sauce. If you like sauce cooked on, brush ribs with sauce about 15 minutes before they are done, turning often, watching carefully that the sauce does not burn. Ribs are done when they are tender enough to easily pull from the bones. If you're not a sauce eater, remove ribs, cut and serve with BBQ sauce on the side.
Mix ingredients together and store in an airtight container for up to 6 months.
In a medium saucepan, mix all ingredients and bring to a boil. Remove from heat. Use this sauce to brush ribs or chicken to keep moist.
Recipe courtesy of Paula Deen