Nutrition information coming soon.
Remove membrane from underside of rack of ribs. Pat each rack of ribs with a paper towel to dry. Massage the spice rub into the ribs on all sides. Wrap ribs in plastic wrap and let stand at room temperature 1 hour before grilling.
Prepare grill for indirect heat. Layer soaked wood chips and charcoal. When coals are ashed over, spread in only in one area of the grill, leaving one area empty, so the ribs can cook over indirect heat (not directly over the coals). Cover the grill and preheat to about 230°F (110°C).
Grill ribs, bone side-down, with lid closed, 3 1/2 to 4 1/2 hours, or until the meat just starts to pull away from ends of bones. To ensure even cooking, place an oven thermometer next to the ribs.
To finish, baste ribs on both sides with Stubb's Bar-B-Q Sauce; grill 5 to 10 minutes longer. Remove ribs from grill and transfer to large baking sheet. Cover with foil; let rest 10 to 20 minutes. Cut into portions to serve.