Instructions: Prepare and preheat grill for indirect method. Soak wood chips. Grill is ready when temperature reaches 200-220 degrees. Mix rub ingredients in small bowl. Blot ribs with paper towels, then sprinkle (do not massage) mixture on both sides of ribs. Arrange slabs on grill rack over drip pan and away from coals. Cover and cook 4 to 6 hours, adding more coals and soaked wood chips as needed. Midway through cooking, use tongs to turn ribs. Ribs are done when you can gently pull them apart with gloved hands. Remove ribs and let rest 15 minutes before carving into serving pieces.

While ribs cook, make barbecue sauce. Sift together dry ingredients into medium bowl. With wooden spoon, stir in vinegar, then rest of the ingredients, one at a time, until well blended. Serve sauce on the side warm or at room temperature. Sauce may be made in advance. Keeps refrigerated for 2 to 3 weeks or frozen for up to 6 months.

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