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1
In a small bowl, combine the brown sugar with the paprika, salt, garlic and pepper.
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2
Rub the seasonings all over the ribs, cover and refrigerate for at least 4 hours or for up to 8 hours.
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3
Soak the hickory chips in 1 cup of the cider for 30 minutes, then drain.
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4
Light a grill and set it up for indirect grilling.
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5
If using charcoal, when the fire is medium hot, rake the coals into two piles on opposite sides of the grill.
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6
Place a foil drip pan in the center of the grill.
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7
If using a gas grill, light the front and rear or outside burners.
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8
Scatter the wood chips over the charcoal.
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9
If using a gas grill, place the chips in the smoker box or on a 12-inch square of foil; fold the foil into a 6-inch square and poke 12 holes in the top.
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10
Place the package near the flames and heat until smoking.
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11
Cover the grill and adjust the vents until the temperature registers 325.
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12
Pour the remaining 1 cup of apple cider into a spray bottle.
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13
Spray both sides of the ribs with the cider.
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14
Lightly brush the grate with oil.
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15
Set the ribs, bone side down, on the grill directly over the drip pan or between the 2 burners of a gas grill.
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16
Cover and cook for 35 minutes, spraying the ribs with cider twice.
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17
Turn the ribs and add more hot coals to the fire if needed, letting the coals burn uncovered for about 10 minutes.
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18
Cover and grill the ribs until very tender, spraying with cider two more times, about 40 minutes longer.
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19
Lightly brush both sides of the ribs with the Lemon Barbecue Sauce and move them directly over the fire.
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20
Grill until deeply browned, about 2 minutes per side.
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21
Serve the ribs with the remaining barbecue sauce.
