Beef finger ribs long and slow
I marinaded the ribs in some common brand of Hawaiian stuff [Lawry's].
This time I cut the ribs apart.
Hickory wood chips were soaked for 2 to 3 hours. Then put in a foil packet and poked holes in it. Put the packet right on the burner shield to smoke.
The ribs were arranged on a rack above a pan of water on the unheated side of the grill. They were lightly covered with foil. The pool of water is a trick I learned many years ago. It keeps some steam around the meat moderating dryness and catches drippings preventing the wrong kind of smoke. I keep the heat turned down and let everything go long and slow.
This same method can be used for any variety of meats that require long slow cooking.