Get your smoker going and maintain a temperature of 275 F. Prep the ribs while it gets to temp.
Remove ribs from fridge. Remove the thin later of membrane from the underside of the ribs by grabbing it with a paper towel and pulling slowly to remove it from the entire rack.
Season the underside of the ribs liberally with bbq seasoning, rub it in, then allow it to sit for 15 minutes. Flip the ribs over and season the other side. Rub the seasoning in and allow to sit another 15-20 minutes.
When your smoker is ready, place racks of rib inside, meat side up. Close lid and cook for about 90 minutes, then spritz each rack with the apple cider vinegar.
Continue cooking the ribs until the meat has a deep mahogany color. This usually happens around 2 hours into the cook, though it can take up to 30-40 minutes longer. When it does, it is time to glaze and wrap.
For each rack of ribs, lay out 2 overlapping pieces of heavy duty aluminum foil that are large enough to wrap the rack in. Place 5 pats of butter and the sliced jalapeno, then distribute the brown sugar, rib candy, and bbq sauce across the top.
Place the ribs on top, meat side down, and wrap the foil so that the ribs are completely sealed. Place meat side down in the smoker and cook another 90 minutes, until the meat is 205 F at the thickest part.
Remove ribs from foil and place on a cutting board. Allow to rest for 10-15 minutes before slicing or serving.
