1. To dry brine the ribs, pat them dry with a paper towel, place in a pan, and season liberally on all sides with the salt. Cover with aluminum foil and refrigerate for a minimum of 4 hours or overnight.
2. Remove the ribs from the refrigerator and let stand at room temperature for 1 hour.
3. Set a grill/smoker to 275°F and add the wood chunks.
4. Wipe excess salt from the ribs and lightly coat them with Worcestershire.
5. Smoke on the grill/smoker on the middle rack with indirect heat for 5 hours, or until the internal temperature reaches 180°F.
6. Spritz with apple juice every hour to add flavor and keep the meat moist.
7. Remove and double wrap with heavy-duty foil.
8. Turn the grill up to 450°F and place the ribs back on the middle rack. Cook for 1 hour more, until the internal temperature reaches 200°F.
