Instructions

1. 1
   Season ribs liberally with rib rub. Refrigerate overnight.
2. 2
   The next day, place a good amount of hickory chips in the bottom of a roasting pan. Place a rack in the pan and place ribs on the rack.
3. 3
   Cover with aluminum foil and place in the middle of a 200 °F oven. Cook 6 hours for baby back ribs, and 8 hours for St. Louis cut ribs, changing chips as needed.
4. 4
   Brush the side facing you liberally with sauce. Remove foil and place under a preheated broiler until well browned. Serve warm.