1. Soak wood chips in water 1 hour. Drain well.
2. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on). Place wood chips on heat element on right side. Place a disposable aluminum foil pan on heat element on left (unheated) side. Pour 2 cups water in pan.
3. Combine sweet paprika and next 5 ingredients (through celery seeds) in a small bowl. Stir in oil, vinegar, and garlic to form a paste. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.) Sprinkle both sides of ribs with salt; rub with spice paste. Coat grill rack with cooking spray; place on grill. Place ribs, meaty sides down, on grill rack over direct heat; cover and grill 10 minutes. Turn ribs over, and move them over indirect heat, covering left burner. Cover and grill 20 minutes.
4. Preheat oven to 250°.
5. Remove ribs from grill; wrap with heavy-duty foil. Place foil-wrapped ribs on a baking sheet; bake at 250° for 2 hours or until meat begins to pull away from the bone. Let ribs stand 10 minutes before slicing. Serve with drippings.