Ingredients

2 cups mesquite wood chips, soaked in water for at least 30 minutes and drained
4 pounds beef ribs (also called beef barbecue ribs or back ribs)
Salt and freshly ground black pepper
Your favorite barbecue sauce

Charcoal: Build a charcoal fire in an outdoor grill and let it burn until the coals are covered with white ash. Do not spread out the coals; leave them heaped in the center of the grill. Add a handful of drained wood chips to the coals.

Directions

Gas: Preheat on high. Turn one burner on high, and turn the other burner(s) off. Place a handful of drained chips in the grill's metal chip holder. Or wrap a handful of drained chips in aluminum foil, pierce a few holes in the foil and place the foil packet on the heat source.

Lightly oil the cooking rack. Season the ribs with salt and pepper. Place the ribs over the hot area of the grill and cover. Grill, turning occasionally, until browned on all sides, about 10 minutes.

Move the ribs to the cooler area (around the perimeter of a charcoal fire, or over the off burners of a gas grill). Baste with the sauce. Cover and continue grilling, basting occasionally with the sauce and adding more drained chips to the grill to maintain a good head of smoke, until the ribs are tender and glazed with the sauce, about 15 minutes.

If necessary, cut between the bones into individual ribs. Serve hot, with any remaining sauce passed on the side.