Coat ribs generously with seasoning rub, wrap well in plastic, and refrigerate for 6-24 hours and then remove and rest for 2 hours before cooking. If time is short, sprinkle with seasoning and rest at room temperature for up to 2 hours. Soak plenty of wood chips, if using.
Prepare a medium charcoal or gas grill (about 250-300°) for indirect grilling. For a gas grill, turn one side on high, the other side off. For a charcoal grill, push hot coals to one side and place a metal drip pan with water on the other side of the grill to catch drippings and squelch flare ups – hardwood chunks can be incorporated into the charcoal for the best results.
If using wood chips, add them directly to hot coals, or for a gas grill; put soaked chips in a metal chip pan or perforated tin pan or can and place directly on flame.
Add the ribs to the indirect, or unlit, side of the grill – cover and cook to desired level of tenderness (1-3 hours depending on conditions and personal taste), rotating ribs regularly and adding more wood chips about every 30 minutes.
[Note: If your grill is not large enough, you can also cook over a very low flame, turning as needed, or raise to a upper rack – the secret to success is slow grilling without burning. Ribs can also be left in plastic, wrapped well in aluminum foil and roasted in a 325° oven in a pan for about 90 minutes – finish over direct heat or uncovered in a 375 degree oven.]
When the ribs near the end of their cooking time, begin brushing with sauce every 5-10 minutes until done. Cut ribs into sections and serve immediately with additional heated sauce.
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