• Combine spice rub ingredients in a small bowl. Sprinkle the seasonings on both sides of the ribs.
• Combine mop ingredients in a medium bowl.
• For the sauce, melt butter in a large saucepan over medium heat. Add the onion and sauté until onion is tender and translucent, about five minutes. Add garlic and sauté for an additional 30 seconds.
• Combine the remaining sauce ingredients. Add to the pan and bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 20 minutes. Remove from heat and set aside. Sauce with thicken as it cools.

For charcoal grill:

• Prepare charcoal grill for indirect heat. Once the coals have developed enough ash, spread them on one side of the grill. Place wood chips over hot coals. Fill an 8 x 11 inch foil pan halfway with water and place on the grate next to the coals. Replace grill grate and clean it.
• Place ribs membrane side down on the grill grate. Carefully brush with the mop.
• Grill ribs for approximately 45 minutes.
• Transfer ribs to a baking sheet. Remove grill grate. Add additional charcoal as needed to maintain the temperature.
• Replace grill grate. Baste ribs with the mop, then flip them over and return them to the grill. Grill for an additional 45 minutes.
• Remove grill grate and repeat steps []. Grill for one more hour.
• Brush sauce over the ribs. Grill for an additional 10 minutes. Remove ribs from the grill and allow to rest for 15 minutes before cutting.
• Serve with additional sauce.

For gas grill:

• Prepare gas grill for indirect heat. Turn off two burners and adjust the two lit burners so that the grill is able to maintain a temperature of 300 degrees. Fill an 8 x 11 inch foil pan halfway with water and place it on the side of the grill where the burners are not lit. Make a foil pouch out of tin foil. Fill pouch with dry woodchips and place between the unlit burners. Once the woodchips begin smoking, add half the wet woodchips on top. Replace grill grate and clean it.
• Place ribs membrane side down on the grill grate. Carefully brush with the mop.
• Grill ribs for approximately 45 minutes. Transfer ribs to a baking sheet. Remove grill grate. Add the remaining half of the web wood chips.
• Replace grill grate. Baste ribs with the mop, then flip them over and return them to the grill. Grill for an additional 45 minutes.
• Remove grill grate and repeat steps []. Grill for one more hour.
• Brush sauce over the ribs. Grill for an additional 10 minutes. Remove ribs from the grill and allow to rest for 15 minutes before cutting.
• Serve with additional sauce.

For a smoker:

• Spread a single layer of hot coals in the bottom of the smoker. Spread soaked wood chips over the hot coals. Fill the drip pan halfway with water. Replace the grill grate and clean it.
• Place ribs membrane side down on the grill grate. Carefully brush with the mop.
• Flip ribs and baste with mop once an hour; check the charcoal and add additional coals and woodchips as needed to maintain the heat.
• Smoke ribs for approximately 4-5 hours, or until meat is tender and easily pulls away from the bone.
• Brush sauce over the ribs. Smoke for an additional 10 minutes. Remove ribs from the grill and allow to rest for 15 minutes before cutting.
• Serve with additional sauce.