Remove ribs from packaging and pat dry with paper towels. Place on a rimmed baking sheet.

It is optional to remove the membrane from the bone-side of the ribs. If you want to remove it, just slip a knife tip between the rib bone and membrane. Then tug on the membrane with one hand, while holding the rib rack in the other. It should come right off.

Brush a thin coating of olive oil over the meat side of each rack of ribs. Season with kosher salt and coarse pepper.

Prepare a grill fire or smoker to 275° using hickory chunks for smoke flavor.

Cook ribs, meat side up, with the lid closed for one hour.

Remove from grill and brush with barbecue sauce. We are using our homemade sauce which is sweet and tangy. We recommend a thick sauce to get a good coating on the ribs.

Wrap the racks of ribs into a sealed foil packet. You can return the ribs to the grill or smoker or finish in the oven at 275° for another 2 hours or until ribs reach 205°- 210° using a digital meat thermometer.

Remove from grill, smoker or oven and rest for about 10 - 20 minutes before slicing and serving. Be careful when opening the foil packet, it will steam.

Slice ribs between the bones and serve immediately with more bbq sauce if desired.