Preheat grill to 450°F.
Fall-Off-The-Bone Smoked Ribs
A homemade barbecue rub and hickory wood smoke make these Fall Off the Bone Smoked Ribs sweet, bold and tangy. They’re so tender that the meat falls right off the bone and so juicy that you’re gonna need more than one napkin.
Place 2 handfuls of wood chips directly on the grill grate and close the lid.
Once the wood chips start to generate smoke, turn middle burner(s) to the off position and turn the outside burners to the lowest setting to decrease grill temperature to 250°F.
Combine paprika, brown sugar, salt, garlic powder, ground mustard and black pepper in a small bowl, mixing with your fingers to break up lumps.
Apply a generous amount of the rub on both side of the ribs, rubbing with your hands to press the seasoning into the meat.
Place ribs on the middle cooking grate(s) that have been turned off for indirect heat and close the lid. Cook until the internal temperature reaches between 180°F and 195°F, 4-5 hours or until desired doneness, adding wood chips every 2 hours, as needed.
Brush the ribs with your favorite barbecue sauce during the last hour of cooking. You will know the ribs are done when the meat shrinks to about 1 inch from the bone.
Remove ribs from the grill and let them rest at room temperature for a least 15 minutes before serving.