Ingredients:

for the rub …
1⁄ 4 cup chipotle powder
1⁄ 4 cup smoked paprika powder
3 tablespoons roasted garlic powder
2 tablespoons freshly ground black pepper
1/2 cup kosher salt, preferably from michigan
2 whole slabs of beef ribs, each about 3 to 4 lbs.
6 cups hickory chips, soaked and drained
serve with …
maple chili beef rib sauce, see recipe
russet potato salad with white cheddar and pickles, see recipe

Directions:

In a small mixing bowl blend together the black pepper, paprika, chile powder, salt, and garlic powder.

Blot ribs with paper towels, then pierce all over the backs of ribs with a fork. Using a sprinkle jar or by hand dust the beef racks on both sides with the meat rub.

Cover and refrigerate for 4–24 hours.  The ribs can be cooked immediately after rubbing but the meats flavor really benefits by "curing" with the salt based chile rub for at least 4 hours.

Place the drained wood chips in the center of an 18-inch square of heavy duty aluminum foil.  Fold all four sides of foil in to encase the chips creating a "pillow."  Repeat the procedure placing the pillow in the center of another square of foil and seal.  Turn the double sealed pillow over and with a sharp utility knife cut 4 to 6 holes about the size of a quarter evenly spaced on the surface of the foil to allow the smoke to escape during cooking.

Place the hickory chip pillow on the primary burner of a gas grill.  Turn all of the burners to high heat with the lid down and cook until the chips start smoking heavily about 10 to 20 minutes. Turn the primary burner down to medium low and turn the rest of the burners off.

Place the ribs on the grill over a drip pan on the opposite side (no heat) and cover the grill.

Cook the ribs for a total of approximately 2 1/2 to 3 1/2 hours regulating the heat between 250 and 300 degrees. The variance in cooking times is due in part to the varying size of the pork racks, the grill/smoker setup, the fuel, the ambient temperature outside and how you like it cooked.

The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones.  Carefully remove the ribs from the grill and let it rest for at least 30 minutes loosely covered with foil.

Transfer the ribs to a cutting board portion into individual portions and serve immediately.