Combo of mesquite and pecan wood chips, soaked in water for 1 hour
Instructions
Make BBQ sauce.
Cut racks in half for easier maneuverability and place on a sheet pan. Generously sprinkle Cowboy Rub over both sides of the ribs and let sit at room temperature for an hour or longer in the refrigerator to cure.
Set up grill for indirect cooking over medium low heat. Place a dip pan below where the ribs will sit. Be sure you have a full tank of gas! Place soaked wood chips in smoke box(es) and turn the burner under the box to high. When the chips start to smoke, set up grill for indirect cooking over low-medium heat (around 275°F or as low as it will go and keep the wood chips smoking).
Place the ribs bone-side down over the drip pan and close the cover. If you are short on room or cooking more than one or two racks, shingle the ribs on top of each other. After an hour of cooking, add another handful of chips to the smoke box. Cook about 3 hours or until tender and meat has shrunk back from the ends of the bone by about ½ inch.
About 15 minutes before ribs are done, turn the heat up to medium. Place the ribs meat-side down over the fire and cook for a couple minutes to crisp them up and render any remaining fat. Generously brush with sauce. Return the ribs meat-side up to the indirect side of the grill and brush on more sauce. Cover grill and cook an additional 10 minutes.
Remove ribs to a cutting board and tent with foil. Let ribs rest for 15 to 20 minutes before cutting into individual bones. Serve with extra sauce on the side.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/big-bold-beefy-bbq-bones/