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1
Remove silver skin from back of ribs, if desired, rinse, and pat dry.
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2
Rub the cut lemons over front and back of ribs squeezing to release as much juice as possible, and set aside for 5 minutes.
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3
Rub ribs liberally with 1/4 cup spice rub and allow to set, covered, for 15-20 minutes.
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4
While ribs set, build a charcoal fire (preferred) or preheat your gas grill.
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5
Set up the grill for indirect heat, and if using wood chips, place some soaked chips directly on the charcoal or place in the smoking box of the gas grill.
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6
Place ribs, bone side down, on the cooler section of the cooking grate or in a rib holder/rack over medium-low heat, making sure they are not over a direct heat.
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7
Grill covered (at about 325 degrees F, if your grill has a thermometer) for 1-1/2 to 2 hours or until meat is tender and has pulled back from the ends of the rib bones.
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8
Do not open the grill for the first 30 minutes; this means no peeking.
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9
More soaked wood chips can be added after this and every 30 minutes thereafter, if needed.
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10
If the ribs start to burn on the edges, stack them on top of one another on the coolest part of the grill, and lower your fire slightly.
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11
Twenty minutes before serving, unstack the ribs, if necessary, and brush with barbecue sauce.
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12
Repeat after 10 minutes.
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13
Remove ribs from grill, and let rest in a warm place for about 10 minutes before cutting into individual or 2-3 rib portions.
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14
Warm remaining barbecue sauce in a saucepan, and serve on the side, if desired.
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15
Classic BBQ Rub:
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16
Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well.
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17
For a smoother rub, whiz ingredients in a blender or spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color).
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18
This step is important if adding the rub to any homemade barbecue sauce.
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19
Extra rub can be stored in an airtight container for up to 6 months.
