Mix all rub ingredients. Store in airtight container. Makes 6 cups
Night before smoking, trim ribs of fat. Place in large plastic bag and pour in Italian dressing to coat. Remove and wipe dressing off. Sprinkle each rib with pepper and then 1/4 cup of brown sugar and 1/2 cup onion flakes. Wrap each rib in plastic and refrigerate overnight.
The next morning remove from wrap and wipe off ribs. Coat front and back with rib rub and rub into meat. Using a chimney charcoal starter get 15 briquettes red hot. Place coals on end of grill and 1 pound of green hickory around coals. Use water-soaked hickory chunks if you can't get fresh cut hickory. Keep internal temp of grill at 200 to 255° F. Add more charcoal and hickory chunks every hour as needed. Place ribs bone side down but not directly over hot coals.
After 3 hours, remove ribs from grill and wrap in aluminum foil. Hold in covered grill at 180 to 200° F for 1 1/2 to 2 hours or until fork tender. Build hot bed of coals over entire bottom of grill. Place ribs on grill to add char flavor. When meat becomes bubbly it is done. Slather with BBQ sauce. Let heat caramelize sauce (secret to tender smoky ribs).Makes 5 to 6 Source: