-
1
Build charcoal fire or preheat gas grill.
-
2
Remove silver skin from back of ribs, if desired.
-
3
Set up the grill for indirect heat and if using wood chips, place soaked chips directly on charcoal, or in smoking box of gas grill.
-
4
Rub the cut lemons over front and back of ribs squeezing to release as much juice as possible.
-
5
Set aside for 5 minutes.
-
6
Rub ribs liberally with spice rub and let sit, covered, for 15 to 20 minutes.
-
7
Place ribs (bone side down) in the center of the cooking grate or in a rib holder/rack over direct medium Low heat, making sure they are not over a direct flame.
-
8
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.
-
9
Do not open the grill for the first 30 minutes--this means no peeking; especially important if using wood chips.
-
10
If the ribs start to burn on the edges, stack them on top of one another in the very center of the grill and lower your fire slightly.
-
11
Twenty minutes before serving, unstack ribs, if necessary and brush with barbecue sauce.
-
12
Remove ribs from grill and let rest 10 minutes before cutting into individual or 2 to 3 rib portions.
-
13
Warm remaining sauce in a saucepan and serve on the side, if desired.
-
14
Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well.
-
15
For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color).
-
16
This step is important if adding to any homemade barbecue sauce.
-
17
Extra rub can be stored in an airtight container for up to 6 months.
