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  • Apple wood smoking chips, soaked in water
Dry Rub
  • 1/4 cup kosher salt
  • 2 tablespoons freshly ground black pepper
  • 3/4 cup garlic powder
  • 1/2 cup dried oregano
  • 1/2 cup celery seeds
  • 1 cup paprika
  • 1 cup chile powder
Smoked Ribs
  • 1/4 cup water
  • 3/4 cup white distilled vinegar
  • 2 lemons, juice only
  • 4 slabs baby back pork ribs (about 8 pounds total)
Set up grill for indirect cooking over medium heat (no heat source under ribs). Place soaked apple wood chips in smoker box and place over heat on grill (if you are using a charcoal grill, place the wet chips directly on top of coals).
Combine Dry Rub ingredients. Set aside about one-third of the mixture for sprinkling on the ribs when finished. Add water, vinegar, and lemon juice to the remaining two-thirds of the rub to make a paste. Rub the paste on both sides of the ribs and set on the grill. Cook for 2 1/2 hours, until ribs are tender. When the ribs are just about done, use a basting brush to give the ribs a final baste with the Dry Rub paste. Cook for 1 to 2 minutes more, turning once. Shower the ribs with the reserved Dry rub, then serve immediately.
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