Kansas City-style Beef Ribs

4 cups wood chips (preferably hickory or oak), or 12 to 16 hickory or other hardwood chunks, for grilling
4 pounds beef short ribs
1 cup favorite Kansas City barbecue sauce, plus more for serving

FOR THE MARINADE
2 cups pineapple juice
1/4 cup Worcestershire sauce
1 medium onion, only thinly sliced
1 tablespoons extra-virgin olive oil
1/4 cup cider vinegar
3 tablespoons sugar
1 teaspoon mustard1/2 teaspoon salt

For the rub:
3 tablespoons sweet paprika
1 tablespoon packed brown sugar
1 teaspoon garlic powder
1 teaspoon ground pepper
1/2 teaspoon salt

1. At least 1 hour before grilling, soak the wood chips in enough water to cover.

2. To make the marinade: In a small bowl, combine all the ingredients and stir together.

3. Place the beef ribs in a re-sealable freezer bag and add the marinade, coating the ribs on all sides. Keep cold in refrigerator or ice-filled cooler for at least 4 hours and up to 24 hours.

4. To make the rub: In a small bowl, combine all the ingredients and stir together. Set aside.

5. Remove the ribs from the marinade and discard the marinade. Pat the ribs dry with paper towels and sprinkle on an even coating of the rub, using your fingertips to press the rub gently into the ribs. Cover and set aside.

6. Prepare enough coals for a medium-hot fire. While the coals are heating, drain the wood chips. Use 12-inch square sheets of aluminum foil to make 4 packages of chips. Poke some holes in the top of each package to release the smoke during cooking.

7. Arrange the hot coals on one side of the coal grate in as compact a pile as possible. Place a packet of chips directly on the coals. Place a 9-by-12 inch aluminum pan on the opposite side of the coal grate and add 1 inch of water to the pan.

8. Arrange the ribs on the grill rack opposite the coals. Cover the grill, with the vent positioned over the ribs, and smoke them until tender, about 11/2 hours. Add more wood ships every 30 minutes or so.

9. If using a smoker, follow the manufacturer's instructions.

10. Place a large sheet of foil on a clean work surface. Transfer the cooked ribs to the center of the foil. Pour on the barbecue sauce to evenly coat the ribs. Seal the ribs in the foil for 10 minutes to blend the flavors.

11. Unwrap and serve the ribs with more sauce ladled over.