Combine catsup, soy sauce, brown sugar, water, ginger in a bowl.  Cover and chill for 6 to 24 hours.  In another bowl, combine sugar, salt, paprika, turmeric, celery seed, and dry mustard.  Rub mixture onto ribs. Wrap ribs in plastic wrap and chill for 6 to 24 hours.

At least 1 hour before cooking, soak the wood chips in enough water to cover.  Drain the chips.

In covered grill, arrange medium hot coals around a drip pan.  There should be medium heat over the drip pan.   Place ribs, fat side up, on the grill rack over the drip pan, but not over the coals.  Cover grill and grill for about 1 1/2 hours or until well done.  Add wood chips and coals as needed. Brush generously with sauce the last 15 minutes of cooking.

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