First, you will need to prepare your ribs by removing the membrane on the inner side of the rack of ribs. You can trim them Kansas City or St. Louis style if you wish.... or you can do like I did and just take off the flap of meat on the membrane-side of the rack. Check out this video on trimming your ribs.
After your rack of ribs is trimmed, coat it with a generous amount of your favorite BBQ rub on all sides. Steps 1 & 2 can be done a day ahead of time. Be sure to refrigerate your meat and make sure that it is stored in such a way that it doesn't come into contact with any other food.
Remove the top grate from your Weber or Stok charcoal grill. Light one charcoal chimney starter full of coals. After the coals have ashed over, pour them onto one side of the kettle. Offsetting the lit charcoal is crucial because it sets up your BBQ for cooking with indirect heat. It is also essential to be extremely careful here because those coals are very hot.
Over the coal, add a couple of chunks of hickory and replace the top grate. Cover your grill and close the vents. Wait for 15 minutes.
On the top grate of your grill, opposite the hot coals, we will add the ribs. Cover the grill and let the ribs cook for 4 to 5 hours, depending on the heat of your grill. Try to keep the temperature of the grill between 225 F and 250 F. You can use a thermometer to keep checking the temperature. If the grill is running a little hot, keep checking the ribs regularly and ensure that they are not getting too toasty. On the other hand, if the grill is running a little low, open the vents of the grill a little bit and let some of the air in.
Pop open a cold beer, and put your feet up while you wait for the ribs to get done.
You may wish to glaze your ribs with your favorite BBQ sauce or some honey about half an hour before removing them from the grill.
Remove your ribs from your grill and let them rest for 10 to 15 minutes. A sheet pan is perfect for this. Cut up the rack of ribs, serve and enjoy.