Sprinkle the short ribs liberally with the rub, coating all sides. The longer they marinate the more flavor they will have.
Place wood chips into a large bowl and fill with water until they are submerged as much as possible.
Heat a grill to 230 - 250 degrees F. Oil the rack. Carefully place a handful of the soaked wood chips onto the coals. Place the ribs on the rack over indirect heat. Cover and cook for 45 minutes to 1 hour. Turn, throw another handful of soaked wood chips onto the coals and cook for 45 minutes more.
After the ribs are smoked, place them in the middle of a sheet of aluminum foil. Wrap and return to the grill for another 15 to 30 minutes, before serving.
Transfer the ribs to a cutting board and let them rest, still covered with aluminum foil, for 10 to 15 minutes. Serve with barbecue sauce, if desired.
About 15 minutes before you place the ribs into the foil, feel free to mop them with your favorite sauce. David did not do this because he knows I don't like the sauce caramelized on the meat, and would rather have it poured on afterward.You'll need to continually check that the temperature remains between 230 and 250 degrees F at all times in the grill. If it gets too hot, shut the top and bottom drafts to smother the fire. Glowing red coals may cause a hot spot. Don't cook the ribs directly over the hot spot, move them to a different, cooler, part of the grill. If the temperature dips too low, move the ribs to a hot spot for a while and add some hot coals.
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