I am on the last day of my 5-day weekend that started with a trip to Atlanta to meet Roo for lunch (and while I was there also take in a couple Cubs games at Turner Field). I decided to wrap up the week with a feast, smoking ribs on the grill. Here's how I utilized the 3-2-1 method:
1. Soak hickory chips in water for 15-30 minutes.

2. Assemble needed ingredients and peel membrane from rib rack.

3. After pat-drying rack with paper towels, generously massage ribs with rub. Save a teaspoon or two or three for the sauce.

4. Prep the grill to set up an indirect heat source. We have a smoker box attached to our Charbroil grill. I use a chimney to quick start a charcoal and hickory wood chunk mix. Chimneys work great for non instant-light charcoal.

5. Once the charcoals are starting to ash but still with some flame, empty the chimney in the smoker box.

6. Heat and maintain a temperature of around 220 degrees F. Place soaked wood chips in smoking container near fire (or place on side of fire mound). Add rack to grill.

7. Set oven timer for 3 hours. Remember to make sure the temp holds around 220 degrees F through out the entire process. And I did flip them once halfway through.

8. Have patience. I probably should have mentioned that the ribs will cook for 6 hours. Naps are not recommended as you'll need to keep an eye on the grill thermometer.

9. Take this time to maybe clean the house, or more appropriately stated, make the house cleaner that it was before. This will not only make the wife happy but also bring you down from a raw meat and fire induced testosterone high. Win win.

10. You can watch the Masters while you clean, to bring the manliness level back up if cleaning brings it down too far.

11. After 3 hours have passed, pull the rack off the grill and quickly double wrap in aluminum foil. Pour some apple juice into your wrap. Leave an opening at the top that will vent the juicy steam.

12. Add more wood chunks as needed to maintain the proper temp.

13. Make sure you have enough wood chips before you start so that you don't have to go buy more mid-smoke. In all, I used 3/4th of a $7.99 bag of hickory wood chunks. You could also use apple or mesquite...but not the pine chunks used to line the bushes.

14. Place the wrapped rack in apple juice back on the grill.

15. Set the oven timer for 2 hours. Don't touch the rack or open the grill during this time. Fire up the Xbox.

16. With about 30 minutes to go in the second phase, now is a good time to prepare a sauce. No need to reinvent the wheel. I mixed Jack Daniel's master blend and their honey smokehouse sauce. I added brown sugar and the leftover rub spice mix. Once 2 hours has passed, remove the foil wrapped rack and apply the sauce to both sides of the rack. Put back on the grill.

17. Set the oven timer for 1 hour. Feel free to flip and brush with more sauce halfway through.

18. While waiting for this hour to pass, be sure you have plenty of napkins ready and time your side dishes to finish just before the ribs. Remove the rack promptly and close the air vents on the smoker box and grill. A folded newspaper can be used to shoo away the neighbors that have gathered at the fence, drawn to the 6 hours of smoky flavorful smell.

19. After cutting the ribs, place your feast before you and take a moment to pat yourself on the back.
20. Enjoy. Leave the dishes in the sink for tomorrow.