1. 1. To make the dry rub, mix together the salt, brown sugar, ancho chili powder, smoky paprika, cinnamon, cumin, onion flakes and garlic flakes. Note: You’ll most likely have leftover spice rub you can save for another day.   

   2. Rub the spice mixture on the ribs, and allow to marinate for at least 1 hour but up to 12 hours.   

   3. Set up your charcoal grill for indirect cooking: Arrange the hot coals off to one side, or on both sides but not in the middle. Scatter the soaked wood chips onto the hot coals. (If using the Big Green Egg, insert the plate setter below the grate, legs up, and adjust the vents so the grill maintains a low heat, 275° to 300°.)   

   4. Place the ribs, meaty side down, on the cooler side of the grill, or right over the plate setter. Close the lid to capture the smoke, and smoke the ribs for about 2 hours, turning them once during the smoking process. You’ll also want to sprinkle some additional wood chips on the hot coals about halfway through the smoking process.   

   5. If using the Big Green Egg, remove the plate setter and keep the lid open to stoke the fire. You may need to place a few more pieces of charcoal on the grill to get the fire going.

   6. Once the fire is hot, place the ribs, meaty side down, over the hot side of the grill. Start brushing the ribs with the BBQ sauce.

   7. Once the meaty side is golden brown and crisp, flip them over and brush with additional sauce.

   8. Continue to cook the ribs, periodically brushing with BBQ sauce, until they are tender, cooked through and smoky, about 30 additional minutes.

   9. Serve with extra barbecue sauce on the side.

Note:  

You can alternatively cook the ribs in your oven. Preheat the oven to 325°, and place the ribs on a sheet tray or in a baking dish. Cover with foil, and roast until the ribs are just tender, 1 to 1 1/2 hours. Remove the foil, increase the oven temperature to 400° and brush the ribs with BBQ sauce. Continue roasting for another 30 to 40 minutes, brushing with additional sauce after 15 minutes. Right before serving, brush with sauce one more time and serve extra sauce on the side.