2Apply a generous amount of the dry rub to both sides of the ribs. Let seasoned ribs sit in the refrigerator for 4 hours.
3Grill ribs on an indirect heat, meat side up in a covered grill. Grill temperature should be at 225 degrees Farenheit, but not hotter than 275 degrees Farenheit; this is within "smoking" range.
4Once grill has reached proper temperature, add a small amount of smoking chips, about 2 oz. Once the wood stops smoking, about 20-30 minutes, add more chips, but stop adding after the first hour of cooking so as not to over smoke the meat.
*Note, this recipe doesn't call for soaking your wood chips. I've tried cooking with soaked chips and with chips that haven't been soaked, I get a better flavor from the chips that were NOT soaked. Not soaking your chips is no more of a fire hazard than barbecuing itself. Try it, you'll like it ;-)
5No need to turn ribs, however rearrange the ribs on the grill so that one slab is not on the hottest side of the grill the entire time. Ribs should cook about 3-4 hours depending on the thickness of the ribs. Brush on barbecue sauce on both sides of the ribs and move ribs to the “direct cooking” side of the grill to allow the sauce to caramelize. Remove ribs from grill and tent with aluminum foil, let meat rest for 10 minutes before serving.
6The internal temperature of your ribs should be approximately 185° F when you remove them from the grill and 190° F after resting.
7Sprinkle Barbecue Sauce (dry rub)
2 tablespoons Black Pepper, coarsely ground
3 tablespoons Sea Salt
3 tablespoons Season Salt
1 ½ tablespoon Garlic Powder
1 tablespoon Cayenne Pepper
3 tablespoons Chili Powder
4 tablespoons Paprika
Mix all the ingredients together in a bowl. Before barbecuing chicken, ribs, briskets, fish or pork chops, sprinkle on very heavy. This mixture serves as a "dry" barbecue sauce but makes a crust, sealing in juices.