Instructions

1. 1
   Remove membrane on the bottom of the ribs. Season both sides liberally with rib rub and refrigerate at least 1 hour.
2. 2
   Place enough hickory and applewood chunks in the firebox of a smoker to keep the temperature around 200 °F (95 °C).
3. 3
   Place ribs in smoker and cook, brushing with barbecue sauce every 1½ hours for 4 hours or until very tender, changing chunks as needed.
4. 4
   Brush meat side of ribs liberally with sauce and place meat side down on a very, very hot grill until well browned and slightly charred.
5. 5
   Slice into one-rib portions and serve with additional sauce.