Set up your Weber Kettle for indirect smoking – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate. With tongs, move the charcoal to both sides of the Weber Kettle, creating two equal piles. Add three more charcoal briquets and one small piece of soaked wood or wood chips to each pile.

Wipe off the moisture and remove the membrane – Take a paper towel and remove the excess moisture from the rib rack. Use a sharp knife to separate the clear membrane from the ribs on the underside of the rib rack. Then, using a paper towel to grab the membrane, firmly pull the membrane down and rip it off the rib rack.

Combine the nine ingredients for the rib glaze – In a small saucepan, combine the rib marinade ingredients, and while stirring, bring to a low simmer. Remove from the heat, and let cool for 10 minutes. With a kitchen brush, thoroughly coat the baby back rib with the glaze.

Place your baby back rib rack on the grill grate – Place the baby back ribs side by side in the center of the grill grate, equidistant from the right and left side piles of coals. Smoke for two hours, maintaining moderate heat; maintain smoke by adding a few charcoal briquets and wood chunks every 30 minutes or as needed. As you add the briquets and wood, baste the baby back ribs with the glaze.

Wrap in foil with the glaze – Take your rib rack off the grill grate and place it on a large sheet of aluminum foil. Liberally brush the ribs with the glaze and fold the aluminum around the rib rack to form a tight seal. Place back on the grill grate as before and smoke for one hour. This step will help ensure that your baby back ribs are very moist and juicy.

Cut and serve – Slice the rib rack between the bones to create individual pieces, and serve with more Asian glaze sauce or your favorite dipping sauce.