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1
Rub both sides of the rib slabs all over with the rib rub, coating evenly.
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2
Cover with plastic wrap and refrigerate for up to 2 hours.
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3
Remove from the refrigerator and allow to come to room temperature, about 20 minutes.
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4
Preheat the oven to 300 degrees F.
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5
Place the wood chips in the bottom of the smoker and position the drip tray and wire rack over the top according to the manufacturer's instructions.
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6
Place the ribs on the wire rack and position the lid over the top of the smoker, leaving slightly ajar.
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7
Place the smoker over a high fire and heat until smoke begins to exit the smoker.
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8
Reposition the lid so that the smoker is completely covered and place the ribs in the oven.
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9
Bake for 1 1/2 hours, or until the ribs are cooked through and tender.
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10
Remove from the oven and allow to cool slightly.
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11
Change the oven setting to broil and position an oven rack about 6 inches from the broiler.
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12
Line a baking sheet with aluminum foil.
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13
Transfer the ribs to the baking sheet, meat side up, and brush the barbecue sauce evenly over the 2 portions of ribs.
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14
Broil the ribs until the sauce is bubbly and ribs are browned around the edges, 4 to 5 minutes, rotating sheet pan once after 2 minutes of cooking to ensure even browning.
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15
Remove from the heat and allow to cool slightly before cutting into individual ribs and serving.
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16
Combine all the ingredients in a medium bowl, and stir to combine.
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17
Be sure to crumble any lumps that may form with the sugar or spices.
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18
Use for meats and seafood to be grilled, as well as for making the barbecue sauce.
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19
Combine all ingredients thoroughly.
