Prepare barbecue sauce and set aside. Meanwhile, make the rub by pulsing together the olive oil and all the other spices in a food processor. Season to taste with salt and pepper, then set aside.
Trim ribs of fat atop the flesh, but leave silver skin on bottom side of the bone. Rinse ribs with cold water, then pat entirely dry with paper towel. Brush with oil and massage a liberal degree of rub across all portions of the meat. Wrap ribs tightly with plastic and marinate in the refrigerator for 4 hours, up to overnight.
Remove ribs from refrigeration, unwrap and rest on counter at room temperature for 1 hour prior to grilling. Meanwhile, preheat grill to 225-250°F, using the 2-zone cooking method (see notes below) and toss a few chunks of oak wood directly upon the smoldering coals (or, if using gas, place wood chunks in a perforated tin foil packet placed in the back corner of the direct heat grill grates). When billowing smoke thins and turns blueish in hue, the grill is ready.
Lay ribs bone-side down over the cooler, indirect heat portion of the grill. Smoke the ribs with grill lid closed until the beef pulls back from the bone, intermittently spritzing with beer until internal temperatures reaches 195F. At this juncture transfer ribs to the hotter direct heat grill grates and begin slathering the ribs with barbecue sauce, caramelizing one layer upon another until the internal temperature reads 203F.
Remove the ribs from grill and tent with tin foil for 10 minutes. Brush one final time with sauce, then plate and serve.