Grilled Smoked Baby Back Ribs

Oak wood chips, or manuka chips
1 kg pork baby back ribs
¼ cup brown sugar
1 tbsp salt
1 tbsp garlic powder
1 ½ tsp onion powder
½ tsp New York Cut pepper
SIDS HOT WORCESTER SAUCE, for serving

Soak wood chips in hot water for 30 minutes then drain. Meanwhile, preheat a charcoal or gas BBQ for direct cooking over high heat. (220°C)
Pat ribs dry with paper towels and remove silverskin.
Combine sugar, salt, garlic powder, onion powder and pepper. Sprinkle rub evenly on top and bottom of ribs then gently pat with hands.
Sear both sides of ribs over direct heat until charred. Remove ribs from grill and reduce heat to 120°C. For charcoal grill, sprinkle wood chips over coals. For gas grill, place wood chips in a smoker box or smoking pouch. Place over direct heat.
Tip: To make a smoking pouch, place soaked wood chips on a double layer of heavy foil and wrap tightly, enclosing ends. Poke holes all over packet to allow air in and smoke out.
When chips begin to smoke, place ribs on grill rack over indirect heat. Cover and smoke for 1 hour. Double-wrap ribs in heavy foil and continue cooking 3 hours more. When done, rib ends will rotate easily when twisted and will have an internal temperature of 85-88°C as read by a meat thermometer.
Place ribs on a cutting board and cover loosely with foil for 20 minutes. Serve with SIDS HOT WORCESTER SAUCE.