Wrap a few handfuls of wood chips in heavy duty aluminum foil and place onto your grill on medium high heat for 15-20 minutes.
Prep your ribs by trimming, removing the membrane and seasoning your ribs on all sides.
Once the wood chips start smoking, place your ribs on the indirect side of the grill with the burner turned off.
While your ribs are smoking prepare two or three additional foil packets so you can swap them out once they stop smoking after about 30-40 minutes.
After about 2 hours of smoking, when your ribs are at an internal temp of 165-175 degrees they are ready to take off and wrap.
To wrap in foil, place the ribs meat side down onto pads of butter, along with a drizzle of honey and brown sugar.
Place the wrapped ribs back onto your grill meat side down for up to an hour, checking at the 45 minute mark.
When the bones of the ribs have pulled back, flip the ribs meat side up on top of the aluminum foil unwrapped for another 20 minutes.
Apply one or two layers of bbq sauce sauce and let them cook for an additional 30-40 minutes. The bbq sauce should firm up and be nice and tacky instead of runny.
Remove the ribs from the grill, let them rest for 10 minutes and slice to serve.