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1
At least 1 hour before cooking, soak wood chips in enough water to cover. Drain before using.
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2
Place ribs, meaty side up, on work surface. Using a sharp knife, separate corner of thin membrane from bone. Using a paper towel, grasp and pull off entire membrane.
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3
For rub, combine 2 Tbs granulated sugar, 2 Tbs brown sugar, 2 Tbs garlic salt, 2 Tbs paprika, 1/2 tsp red cayenne pepper, and 1/2 tsp black pepper in small bowl. Sprinkle about two-thirds of the rub over both sides of ribs; rub in with your fingers.
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4
In charcoal grill, place preheated coals around drip pan for low, indirect heat. Add 1/2 inch hot water to drip pan. Sprinkle half of the drained wood chips over coals. Place ribs, meaty side up, on rack over drip pan. Cover and cook for 2 1/4 hours.
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5
Remove ribs from grill. Place each slab of ribs, meaty side down, on large sheet of heavy foil. Pour half of the pineapple juice over each slab; wrap and seal tightly. Return to rack. Add more preheated coals and wood chips. Cover and cook for 1 hour.
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6
Remove and unwrap ribs. Sprinkle remaining rub evenly over meaty side of ribs. Return to rack, meaty side up. Cook, uncovered, until ribs are tender, about 30 minutes. Remove ribs.
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7
Meanwhile, for glaze, cook 2 Tbs onion and 2 cloves garlic in 2 Tbs hot oil in large saucepan until tender. Stir in 2 cup ketchup, 2/3 cup brown sugar, 1/2 cup apple juice, 1/2 cup vinegar, 2 Tbs honey, 4 tsp Worcestershire sauce, 4 tsp liquid smoke, 1/2 tsp salt, 1/2 tsp celery seed, 1/2 tsp red cayenne pepper and 1/2 tsp black pepper. Heat until bubbly, stirring occasionally. Cool slightly. Brush some of the glaze over both sides of ribs. Cook, uncovered, until glaze is caramelized, about 15 minutes more. Serve remaining glaze with ribs.
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8
Gas Grilling Instructions: In gas grill, preheat grill. Reduce heat on one burner to low, and turn off other burner(s). Place drip pan directly on lava rocks, ceramic briquettes or flavorizer bars on burner that is turned off. Cook ribs on rack over drip pan as above, except add drained wood chips following manufacturer's instructions. Recipe courtesy of Chris Lilly at Bib Bob Gibson's www.bigbobgibson.com
