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1
Combine the salt, sugar, and spices in a small bowl, using a fork to break up any chunks; set aside.
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2
Pat the ribs dry with paper towels and place on a work surface.
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3
Remove the thin membrane attached to the underside of the ribs by doing the following: Flip the ribs over so theyre bone-side up.
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4
Starting at the end of 1 rack, slide the tip of a paring knife between the membrane and the bone, then lift and cut through the membrane.
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5
Grasping the membrane with a paper towel, pull it toward the other end of the rack and completely remove it.
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6
Repeat with the remaining 2 racks.
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7
Rub the ribs all over with the vegetable oil, then evenly sprinkle with the spice mix.
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8
Place the ribs on a baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes and up to 8 hours.
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9
When ready to cook, remove the ribs from the refrigerator and let them come to room temperature, about 30 minutes.
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10
Meanwhile, soak the wood chips in a bucket of water for at least 15 minutes.
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11
Carefully pour the lit charcoal onto the pile of unlit charcoal on the grate.
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12
Use tongs to stack the lit coals on the pile.
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13
Top the lit charcoal with another cup of drained, damp wood chips (you should have 1 more cup of wood chips left for regulating the smoke as the ribs cook).
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14
Set the empty chimney aside.
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15
Place the 8-inch square aluminum pan next to the hot charcoal (this is the drip pan).
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16
Set the cooking grate back on the grill.
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17
Fill the 9-by-5-inch aluminum loaf pan three-quarters of the way with cold water and place it on the cooking grate over the hot charcoal (the cold water is needed to keep the grill temperature low).
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18
Set an oven thermometer in one of the grill lids vent holes or on the cooking grate near the edge of the grill and opposite the charcoal.
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19
Cover the grill, making sure that the bottom and top vents are open and that smoke is coming out of the vents.
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20
(If smoke is not coming out, check your fire to make sure it is lit.
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21
If its not, relight it, using tongs to transfer the warm charcoal from the grill back into the chimney starter.)
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22
Let the grill heat until it reaches at least 250 degrees F, about 15 minutes.
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23
Place the ribs on the cooking grate bone side down, over the drip pan (not over the flaming charcoal).
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24
If all three rib racks do not fit, cut one rib rack in half and wedge it against the side, making sure it does not sit over the lit charcoal.
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25
Cook, covered, making sure the lids vent is over the ribs (not the fire), for 30 minutes.
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26
Flip the ribs over and rotate their positions.
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27
Check the grill temperature: It should be between 250 degrees F and 350 degrees F. If its too hot, add more water to the loaf pan (it evaporates) and close the lower vent by half.
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28
If the temperature is too low, make sure the bottom and top vents are open, or you may need to feed your charcoal by lighting more in the chimney.
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29
Cover and cook for another 30 minutes.
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30
At this point, the smoke will start to die down.
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31
Carefully remove the steam pan and transfer the cooking grate (with the ribs on top) to a heatproof surface.
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32
Add the remaining 1 cup drained wood chips to the charcoal.
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33
Return the cooking grate to the grill and set the steam pan back over the burning charcoal.
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34
Flip the ribs and cook for 15 minutes more.
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35
(Alternatively, slip the wood chips through the cooking grate so they fall on the charcoal.)
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36
Slather some barbecue sauce over the ribs and cook for 15 minutes more (for a total of 1 1/2 hours).
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37
Check for doneness by lifting up one end of a rib rack.
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38
The rack should bend slightly in the middle.
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39
(The meat should not fall off the bone.
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40
It should be pink in the center with smoke lines running around the cut areas.)
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41
If it does not bend, continue to cook, covered, until it does.
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42
(Do not poke the meat with a thermometer.)
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43
Serve the ribs warm with extra sauce.
