2 cups hickory wood chips, soaked in water for 1 hour
1 bottle (12 ounces) Frank’s Red Hot® Buffalo Wings Sauce, plus more for serving
Store-bought blue cheese dressing and celery sticks, for serving
Remove thin membrane from back of ribs. Rub ribs with cut lemon.In a small bowl, combine Buffalo wing seasoning, garlic powder, black pepper, and cayenne. Sprinkle mixture over ribs and pat in. Cover ribs with plastic wrap. Refrigerate for 1 to 3 hours. Thirty minutes before grilling, take ribs out of refrigerator to let come to room temperature. Set up grill for indirect cooking over medium heat. Oil grates when ready to start grilling.Add some wood chips to smoke box (or place on coals). Place ribs, bone side down, over drip pan. Close lid and grill for 2 to 21⁄2 hours. Rotate ribs every 30 minutes. Add a handful of soaked wood chips every hour.About 20 minutes before ribs are done, generously brush with wing sauce; stack ribs over drip pan. Cover and cook for 10 minutes. Turn ribs, brush with wing sauce, and restack. Cook 10 minutes more, or until tender. 6. Remove from grill and cut up. Serve with wing sauce, dressing, and celery.