In a large pot with 4 quarts of cold water, stir in the sugar and salt until dissolved. Place the ribs in and keep cool for 1 hour. Remove and pat dry. *Tip: don't have the space in the fridge? Line a large cooler with ice and place the liquid in a heavy duty - CLEAN - plastic bag and toss the ribs in those. This will do for an hour.
In a bowl, toss all of the rub ingredients together and thoroughly rub down the ribs 1 tbs per side. Place on a baking sheet and in the fridge for 30 minutes.
Meanwhile, heat that grill up. Put the soaked wood chips in a small aluminum pan, or make one with a few sheets of heavy duty aluminum foil. Carefully place the pan with the wood chips over the main burner and turn all the burners to high. Heat the grill with the lid closed for at least 15 minutes. The wood should be heavily smoking.
Scrape the grates clean and oil them before tossing the ribs on. Leave the primary burner (the one with the wood chips) on high and turn the others off to create an indirect heat source. Place the ribs on the cooler side of the grill and cook for 4 hours (heat should be about 275) with the lid closed, flipping every 30 minutes.
Transfer the ribs to a cutting board and slice between the bones for serving.
Charcoal Grill? No problem If you are brave enough to try this on a charcoal grill, go for it! It produces a wonderful smokey flavor. Heat the grill to between 275 and 300 with the bottom vent all the way open for air. Once those coals are nice and hot, build a pile on one half of the grill, leaving the other half empty. Cook the ribs for 2 hours, flipping every 30 minutes. The temperature will have dropped on the grill to about 250. Carefully add about 10 fresh charcoal briquettes and continue to cook for another 1/2 to 2 hours. Careful to watch that heat and any possibly flair ups.