Smoked Ribs With Dry Rub

1. 1

   Soak apple wood smoking chips in water, about 15 minutes.

2. 2

   Set up a grill for indirect cooking over medium heat (leave one side with no heat source).

3. 3

   Drain the wood chips.

4. 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.

5. 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.

6. 6

   Set aside about one-third of the mixture for sprinkling on the ribs when finished.

7. 7

   Make the ribs: Combine the vinegar, lemon juice and 1/4 cup water in a spritzer bottle.

8. 8

   This will be used for basting, which will keep the ribs moist and tender and help the rub stick.

9. 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).

10. 10

    Cover and cook 2 hours and 30 minutes, spraying the ribs with the vinegar mixture two or three times throughout the cooking.

11. 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.

12. 12

    Photographs by James Baigrie

* Per serving · 4 servings · Values may vary.