Step 1

Bank lump charcoal or pure charcoal briquettes along opposing sides of a Weber kettle. Place a drip pan between the banks of charcoal. Light one bank of coals. Control your airflow so the kettle settles at around 325F.

Step 2

If you are using a gas grill light one burner and prepare your wood chips. Place your drip pan along side the lit burner.

Step 3

Remove the skin from the rib side of the rack. Use a paring knife to separate a bit of the skin from a bone, then slide a finger between the rib and the skin and start to pull up. Get a grip on the skin and pull carefully from the rack. This can be easy or a real hassle - just seems to vary rack to rack. I have no clue why...

Step 4

Rub the ribs all over with the dry rub.

Step 5

Place the ribs on the preheated grill above the drip pan. Keep the ribs away from direct heat. Cook, rib side down. Rotate the ribs 180 degrees end-to-end every 15 to 20 minutes. When the fire starts to burn out, light the lump charcoal on the opposite side. Continue to cook, turning the ribs every 15 to 20 minutes.

Step 6

After about 1 hour start checking internal temperature using an instant read thermometer. Measure in a few places between the ribs. Make sure the probe doesn't touch the bone. If it does, it will read wrong.

Step 7

Cooking time can be as little as one hour if it's a lean rack. A meaty rack can take up to 2 hours.

Step 8

When the ribs reach an internal temperature of 190-195F sauce and cook another few minutes.