Prepare the ribs:

• It's worth taking the time to remove the membrane from the back side of the ribs (where the bones show). I use a small paring knife to grab and pull the membrane away from the bone. Grab that piece with a cloth, or paper towel, and pull.
• Generously coat the ribs with the rub, and press in. Do this about an hour before grilling, so that the meat come so room temperature-- for more even cooking.
• We never use lighter fluid. Ever. A charcoal chimney starter works very well, with just a bit of newspaper at the bottom. Fill the chimney with briquettes and light-- and you are ready to go!
• Soak the wood chips with water, for at least an hour.
• When the coals are ready (white), carefully scoop them off to one side of the Weber grill.
• Add the prepared ribs to the grill, away from the coals (in other words, not directly on top of the coals, which is called "indirect heat". ) Grill the ribs for about 1 1/2 hours, with the Weber grill cover on,.
• Halfway through cooking, add more coals. We do this, buy lighting more coals in the chimney, to give them a jump start.
• If you want to use BBQ sauce, I begin brushing it on when the ribs are at the halfway point. I do that to one rack of ribs, and leave the other rack unbasted with sauce. In my opinion, I don't need sauce!
• Add the soaked wood chips to the coals for the last 15 minutes, and replace the cover, with the holes "open"-- and stand back! You will see a LOT of smoke coming out, and this is what gives the ribs a beautify smokey flavor.
• You will know that the ribs are ready when you see the meat has "shrunk back" from the bones and it's easily shredded with a fork. Don't overcook them, or they will be like dried jerky! (Um, speaking from personal experience.)
• Remove from heat, cover with foil, and allow to rest for about 15 minutes. Carefully, cut each rib, serve and enjoy some tasty ribs!