by The Best Recipe
1. Rub both sides of the ribs with the dry rub and let stand at room temperature for 1 hours. (For stronger flacor, wrap the rubbed ribs in a double layer of plastic and refrigerate for up to 1 day).
2. Soak the wood chips for 15 minutes in a bowl of water to cover. Place the wood chips ina fiol tray with the soaked wood chips on top of the primary bruner. Turn all burners to high and preheat the lid down until chips are smoking heavily, about 20 minutes.
3. Scrape the grate clean with a wire brush. Turn the primary burner down to medium and turn off the other burner(s). Position the ribs over the cool part of the grill. Barbecue, turning the ribs every 30 minutes, until the meat starts to pull away from the bones and has a rosy glow on the exiteriour, 2 to 3 hours. (The temperatur inside the grill should be a constant 275 degrees; adjust the lit burner as necessary.)
4. Remove the ribs from the grill and completely wrap each slab in foil. Put the foil-wrapped slabs in a brown paper bag and crimp the top of the bag to seal tightly. ALoow to rest at room temperature for 1 hour.
5. Unwrap the ribs and brush with barbecue sauce if desired, or serve with sauce on the side.