Season the ribs generously with kosher salt on all sides.

Place on a wire rack set over a sheet pan and refrigerate uncovered overnight.

Add dried chili peppers to the pod of your LEVO Infuser.

Pour honey into the reservoir — just enough to submerge the chili.

Set the temperature to 105°F and the timer to 2 hours, then press Infuse.

Once finished, dispense the infused honey into an airtight container and set aside.

Preheat your smoker to 185°F (or oven to 200°F).

Place the ribs on the grates, meat side up.

Cook 7–8 hours or until internal temperature reaches 165°F.

Remove from heat and set aside.

Increase smoker (or oven) temperature to 350°F.

Add infused honey to a small pot over medium heat and bring to a simmer.

Add apple cider vinegar to taste, stirring to combine.

Place ribs meat side down on a sheet of heavy-duty aluminum foil.

Baste all over with the chili-honey glaze using a silicone brush.

Wrap tightly, ensuring the foil is airtight.

Return to the smoker (or oven) and cook 45 minutes or until internal temperature reaches 205°F.

Remove and rest, still wrapped, for 15 minutes.

Unwrap, slice between the bones, and serve with additional glaze on the side.