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1
Soak 1 cup hickory chips in water for 15 minutes.
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2
Using a paring knife, trim membrane off bone-side of racks.
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3
Place on a baking sheet.
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4
In a bowl, thoroughly combine rub ingredients.
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5
Remove 2 tablespoons and set aside for sauce making.
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6
Pat ribs dry and sprinkle remaining spice rub over both sides of both racks.
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7
Set barbecue grill for indirect heat.
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8
Place hickory chips in a disposable aluminum pie plate directly over heat source.
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9
Place a second, large aluminum roasting pan to one side of the heat source, and add 2 cups water.
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10
Arrange cooking grates over pans.
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11
If using gas, turn on burner under wood chips to high, and other burners to medium.
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12
Close lid and preheat 15 minutes.
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13
Reduce main burner to medium and turn other burners off.
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14
Place ribs over pan of water, bone side up.
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15
Cook 90 minutes, turning once halfway through.
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16
Place a rack over a baking sheet.
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17
Pour enough water in bottom to just cover.
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18
Transfer ribs to rack and wrap tightly in foil.
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19
Place pan in preheated 250F oven for another 1 1/2-2 hours.
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20
Transfer to cutting board, tent with foil and rest 10 minutes.
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21
Combine ketchup, molasses, vinegar, water, liquid smoke, and reserved spice rub.
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22
Whisk thoroughly.
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23
Mop ribs thoroughly with sauce, using about 1 cup of sauce.
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24
Serve remaining sauce on the side.
