Everybody always asks us how to do ribs. People think that there must be some kind of magic or secret recipe. The problem is that most folks tend to overthink BBQ. So, we ask, what is BBQ? BBQ is when you cook Low and Slow. Grilling is Hot and Fast. No matter your heat source, BBQ is LOW AND SLOW. That's all there is to it. Even the toughest cut of meat can’t hold out to Low and Slow. Now, where things change is where you start using different types of wood or wood pellets. It is unbelievable how the smoke from these woods can add another layer of flavor to everything you cook. In time you will learn to match woods up to what you are cooking. An example would be how pecan blends really well with chicken, giving it a sweet nutty flavor. Apple does a nice job with baby backs. Let’s talk about ribs.
Preheat your grill to low heat (180–200°F) and turn off one side to create indirect heat. Add wet hickory chips over the fire and oil the grill. Using a cooking spray is the easiest method.
You can place hickory chips directly on the grill or use foil smoke packets. To make a smoke packet, take two handfuls of wet chips and one handful of dry chips, fold them into a foil packet, poke holes with a fork, and place it on the grill.
Cook for 4-5 hours at 180°F.