4 racks (2½ pounds each) beef rib-back ribs (center cut)
¼ cup sugar
¼ cup kosher salt
3 tablespoons freshly ground black pepper, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon ground red pepper
1 cup sorghum syrup
1 cup cider vinegar
4 cups wood chips
Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it and pulling it off. Combine sugar, salt, 2 tablespoons pepper, garlic powder, onion powder, smoked paprika and red pepper in a small bowl. Massage sugar mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags; seal and chill 12 hours.
Whisk together sorghum, vinegar and 1 tablespoon pepper in a saucepan over medium-high heat. Bring to a boil, stirring occasionally; reduce heat to medium, and cook, stirring occasionally, 6 minutes or until mixture is reduced by half. Cool completely.
Soak chips in water 30 minutes. Light 1 side of grill, heating to 250 degrees to 300 degrees (low) heat; leave other side unlit. Spread wood chips on a large sheet of heavy-duty aluminum foil; fold edges to seal. Poke several holes in top of pouch with a fork. Place pouch directly on lit side of grill.
Place ribs over unlit side, and grill, covered with grill lid, 2 hours. Turn rib slabs over; grill 2 hours or until tender. Cook ribs 30 more minutes, basting frequently with sorghum mixture.
Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones.
"Southern Living: All Fired Up" by Troy Black and Southern Living (2013 Oxmoor)