Remove the membrane from the back of the ribs. Trim excess fat and pat the ribs dry with paper towels.

Mix paprika, brown sugar, cayenne, garlic powder, onion powder, and black pepper. Massage the rub generously over both sides of the ribs. Let rest at room temperature for 20 minutes.

Preheat smoker to 225°F (107°C) using indirect heat. Add wood chips or chunks for smoke flavor.

Place ribs bone-side down on the smoker. Close lid and smoke for 3 hours, maintaining a steady temperature.

Combine ketchup, apple cider vinegar, honey, Worcestershire sauce, and liquid smoke in a saucepan. Simmer over medium heat for about 10 minutes until slightly thickened.

Remove ribs from smoker and place each rack on foil. Add a small amount of sauce, wrap tightly, and return to smoker.

Smoke wrapped ribs at 225°F (107°C) for an additional 2 hours until very tender.

Unwrap ribs and place back on smoker. Baste generously with sauce and cook for 30 minutes until sauce is caramelized and glossy.