Remove the membrane from the ribs. This is important for maximum rub and smoke penetration.
Mix all ingredients (except for ribs, wood chips, BBQ sauce, vinegar and soy sauce), and massage into ribs. Refrigerate overnight.
Soak wood chips in water. Prepare a charcoal barbeque grill by putting the charcoal on one side of the barbecue. Once the coals have ashed over and are white-hot, place the ribs on the side of the grill opposite of the coals. DO NOT PLACE RIBS DIRECTLY OVER COALS.
If you're cooking more than 1 rack, coil the ribs using wooden toothpicks or bamboo skewers. The ribs should cook at 275°F for four hours. Use a charcoal chimney halfway through to keep temperature consistent.
Every half hour, baste with combined vinegar and soy sauce and throw a large handful of wet hickory chips directly over the coals. Keep a metal bowl of water to the side to maintain moisture.
Smother ribs in BBQ sauce when done. I highly suggest Stubb's original BBQ sauce. If cooked correctly, this will be the best rack of ribs you've ever had!
Submitted by: Christopher
