Slow Smoked Beef Ribs (Robert Rainford)

Ingredients:
2 racks of Beef Ribs
9 cups hickory wood chips (2250ml)

Rub:
2 Tbsp paprika (30ml)
3 Tbsp brown sugar (45ml)
1 Tbsp dry mustard (15ml)
1 Tbsp ground ginger (15ml)
2 tsp onion powder (10ml)
1 Tbsp kosher salt (15ml)
2 tsp cracked black pepper (10ml)

Beef Rib Sauce:
1 bottle BBQ sauce
1 Tbsp Worcestershire sauce (15ml)
1 Tbsp Dijon mustard (15ml)
1 tsp chili powder (5ml)
1 Tbsp lemon juice (15ml)
Splash of hot sauce

Method:

1. In a small bowl combine all rub ingredients. Rub the mixture vigorously and evenly over beef ribs. Place beef ribs large sealable plastic bag and place in fridge for 5 hours or overnight.
2. Place 6 cups of the wood chips in water and soak for 1 hour.
3. Build a smoke pouch by squeezing the excess water from 2 cups (500ml) of wet wood chips and place on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Using a fork, puncture holes in both sides of the foil pack to allow the smoke to flow through and infuse the meat. Repeat twice more to make a total of 3 pouches.
4. Remove the one side of the grill grate and insert one smoke pouch.
5. Prepare barbeque for grilling with indirect heat by preheating one side of the grill to 200°C or high heat and leaving the other side of the grill off.
6. Close lid and wait for smoke. Once you have smoke lower heat under smoke pouch to 120°C or medium low heat.
7. Place beef ribs on cool side of grill, opposite from the smoke pouch. Close lid and leave to smoke for 2.5 hours or until meat is tender enough are fall off the bone tender. Change smoke pouch every 45 minutes.
8. Prepare Beef Rib Sauce by mixing ingredients in a bowl. Cover and refrigerate until needed.
9. During the last 20 minutes of cooking, baste with Beef Rib Sauce.