Dan’S Rubbed & Smoked Ribs! - cooking recipe

Ingredients

2 racks of baby back ribs (approx 9 1/2 lbs.)
1/2 cup Hickory Chips
Rub:
Olive oil 1/2 cup
Italian Seasoning (oregano, marjoram, thyme, basil, rosemary, sage) 1/2 cup
Garam Masala 2 tsp.
Ginger 1 tblsp.
Sage 1 tblsp
Garlic Salt 2 tsp.
Onion Salt 2 tsp.
Boil:
cayenne pepper 2 tblsp.
chopped garlic 2 tblsp.
salt 1 tblsp.
vinegar 1 cup
Sauce:
1/2 jar Cattleman's Sweet and Spicy BBQ Sauce
Garam Masala 2 tsp.
Ginger 2 tsp.
Sage 2 tsp.
Garlic Salt 1 tsp.
Onion Salt 1 tsp.
dehydrated onions 1/4 cup
Liquid Smoke 2 tblsp.
Brandy, 2 jiggers

Preparation

Mix dry herbs and spices for \"rub\".
Coat ribs with olive oil and rub herb-spice mixture into ribs, coating thoroughly.
Cover ribs with plastic wrap and refrigerate for at least 3 hours.
Add cayenne pepper, garlic, salt, and vinegar to a large pot of water, and bring to a boil. Boil ribs for 6-10 minutes until foam comes to the top (this is the fat boiling off).
Soak hickory chips in water (you can be creative here and add things, such as apple juice, to the water, if you like). Fire up grill with charcoal, close it, bring grill up to at least 400 degrees. Put soaked hickory chips in the charcoal (this will lower the heat and make smoke).
Place ribs on 250 degree grill, close grill, and smoke ribs for 1 hour. Add soaked chips whenever the smoke dissipates.
Make sauce: Simmer all sauce ingredients for 10-15 minutes to blend flavors, taste and adjust seasonings if necessary.
Brush ribs all over with sauce and smoke again on closed grill at 250 degrees for 1 hour; internal temperature should be 160 degrees.
Serve!