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1
Soak apple wood smoking chips in water, about 15 minutes.
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2
Set up a grill for indirect cooking over medium heat (leave one side with no heat source).
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3
Drain the wood chips.
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4
If using a gas grill, put the chips in a smoker box and place over the heat source; if using a charcoal grill, place the wet chips directly on top of the coals.
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5
Make the rub: Combine 1/4 cup salt, 2 tablespoons pepper, the garlic powder, oregano, celery seeds, paprika, chili powder and ancho chile powder in a bowl.
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6
Set aside about one-third of the mixture for sprinkling on the ribs when finished.
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7
Make the ribs: Combine the vinegar, lemon juice and 1/4 cup water in a spritzer bottle.
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8
This will be used for basting, which will keep the ribs moist and tender and help the rub stick.
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9
Rub the ribs all over with the remaining dry rub, then put them on the cooler side of the grill (not over direct heat; you want the ribs to cook low and slow).
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10
Cover and cook 2 hours and 30 minutes, spraying the ribs with the vinegar mixture two or three times throughout the cooking.
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11
When the ribs are just about done, give them a final spray and sprinkle liberally with the reserved dry rub so the finished ribs are coated with all that delicious flavor.
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12
Photographs by James Baigrie
