My Barbecued Country Style Ribs

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   ["Trim the excess fat off of the ""ribs"" and rub them with a generous amount of the Galena Street Rub. Place them in a zip-lock freezer bag and refrigerate overnight.", "About four hours before starting to cook, add four parts of apple juice and 1 part lemon juice to the bag, enough to cover the meat. Reseal the bag and refrigerate.", "Prepare the barbecue for indirect cooking at medium heat. I use an old Weber kettle with rails to keep the coals on either side of the middle. I find that using a lower layer of lump charcoal cover with a layer of briquettes seems to light up reliably. Once the coal are started, close down the vents to half open or less, depending on weather conditions.", "Remove the ""ribs"" from the bag and shake off the excess marinade - do not blot the ribs dry. Reserve the marinade (boil it briefly if you are concerned about bacteria); you will use it to baste the ribs during the early part of the cooking.", "Add some of the apple prunings on top of the coals or in a metal tray set over gas flame. Cover the grill and let cook for 30 minutes.", "Baste the meat generously and add more apple wood after 30 minutes and again after one hour. At the one hour point you will probably need to add some more charcoal briquettes to the fire.", "After 1 1/2 hours, baste the meat generously with the barbecue sauce, turning it over so that the top side becomes exposed to the heat.", "After another 15 minutes, baste the meat again with barbecue sauce and continue cooking for a final 15 minutes.", "Serve with a bit more sauce if the meat is too dry. That's it!"]

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