Lay the pork onto a baking sheet. Season the pork on both sides with seasoning blend. Let sit at room temperature for 25 minutes.

While the pork sits, preheat your outdoor grill. You will be cooking the pork indirectly. This means you will have one cool side and one hot side on your grill.

If you want to add some wood smoke flavor, make sure you soak the wood chips at least one hour ahead of time.

Since I grill with charcoal, I will lay a nice handful of the wood chips on the edge of hot coals nearest to where the meat will cook.

When ready, place the pork on the cool side, making sure you place the thickest pieces closer to the heat source. Close the lid and set your timer for 45 minutes.

After 45 minutes, rotate the ribs. If using charcoal, you may have to maintain a steady heat source by adding more charcoal. Once again close the lid and set your timer for 45 minutes.

When ready, transfer the pork to a disposable pan. Cover tightly with foil paper and place back onto the indirect heat side of the grill. Close the lid and set your timer for 45 minutes.

When ready, check the ribs for tenderness. The should be very tender when pierced with a fork or knife. If you like, you could baste them and quickly grill them on the hot side, direct heat on the grill. That is optional. Remove from grill, cover and let sit for 30 minutes.