BBQ Ribs

Put wood chips in a disposable tin bread loaf pan, cover in cold water and let stand at least 1 hr.

Use a butter knife to peel off the thick membrane on the underside of the ribs. Then rub both sides of ribs with dry rub and let stand at room temperature for 1 hr.

After 1 hour, drain water from the wood chips, cover tin pan with tin foil, seal and poke 6 holes in the top. Put chips on primary burner. Turn gas grill on high and preheat with lid down until chips are smoking heavily (about 20 min).

Turn primary burner down to medium. Turn off other burners. Position ribs over coolest part of grill. Barbeque with lid down, turning every 30 min, until done (about 2-3 hrs, but if it’s cold outside it could take longer). Temperature inside grill should be a constant 275 degrees, so adjust lit burner as necessary. Depending on your grill, keeping the temp this low can be challenging so watch closely.

When ribs are done, brush with bbq sauce and wrap in tin foil. Put foil-wrapped slabs in a brown paper bag and crimp top of bag to seal tightly. Allow to rest for 30 min before serving.