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1
Mix to combine all the rub ingredients.
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2
Moisten the ribs with lemon juice and then coat all sides with the rub, making sure to distribute evenly.
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3
Arrange the grill or smoker for indirect heating so the ribs will not be directly over the heat source.
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4
Using low heat and applewood chips (about half a pound), place ribs on cool part of the grill, wrap in foil, make a few incisions in the foil and smoke for 1 hour.
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5
Meanwhile, whisk together all glaze ingredients.
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6
After 1 hour, pour a third of the glaze on top of the ribs and seal tightly in the foil, being careful not to tear it.
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7
Do the same with remaining racks.
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8
Return ribs to the grill and cook meat-side down for 30 minutes, maintaining low heat.
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9
Occasionally check the grill to make sure it remains low.
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10
After 30 minutes, flip the foil bundles and continue cooking.
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11
After 1 hour of cooking, remove the ribs from the grill and let rest in the foil for 30 minutes.
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12
Meanwhile, raise grill heat to medium-high.
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13
Cut the lemon in half and grill flesh-side down until nicely marked and slightly soft, 3 to 5 minutes.
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14
When done resting, remove the ribs from the foil and place on the grill meat-side down and cook for 4 minutes.
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15
Flip and cook for another 2 minutes.
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16
Remove the ribs from the grill and garnish with the grilled lemon, sea salt, oregano and extra virgin olive oil and a little drizzle of honey.
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17
Cook Notes: Note: Michael prepared only 1 rack of pork baby-back ribs on the episode.
