Smoked BBQ RibsRecipe by Chef Michael Williams

Directions

1.  Mix all of the dry rub ingredients together in a mixing bowl and stir together until evenly distributed.
2.  Drain the wood chips and transfer half of them to a sheet of tin foil. Fold the foil up so that you end up with a nice little flat pouch of wood chips. Make a couple knife tip slits in the sides of the pouch for air intake and tear a couple of larger holes in the top for the smoke to come out.
3.  Leave the other half soaking and then make a second pouch just before you need it.
4.  We are going to smoke these on the BBQ and to do that we need indirect heat. The heat (and smoke) will be coming from one side and the ribs will be on the other.
5.  Remove the grill from one side of your BBQ and place the wood chip pouch on the deflector plates. If you have ceramic briquettes, move them to the side and place the pouch on the rack.
6.  Turn the heat on and get the temperature to approximately 275° F. A little higher or lower is ok, but that is the desired temperature. This will require an oven thermometer if your BBQ does not have one and a little patience to get it just right.
7.  Once you have the temperature correct and the pouch begins to smoke, its time for the ribs. Season them on both sides liberally with the rub and then place them on the non heat side, directly on the grill and then leave the lid closed as much as possible. Occasionally check that the temperature is correct and that the chips have not caught on fire. If they do, spray them with a water mister to put the flames out.
8.  After about 45 – 60 minutes the smoke will stop and you will need to replace the wood chip pouch for a fresh one. Just remove the first pouch from the grill and then place the new one in and close the BBQ again.
9.  After about 90 minutes, wrap the ribs tightly in tin foil and place back on the BBQ. Cook for 30 minutes more in the foil and then remove to cool for 10 minutes.
10.  Open them up and dig in.