For dry rub, combine black pepper, paprika, chili powder, celery salt, red pepper, garlic powder, and dry mustard.

Rub mixture onto the ribs*, coating both sides. Wrap ribs in foil or clear plastic wrap and marinate in the refrigerator for at least 8 hours or up to 10 hours.

Prepare barbecue sauce and, if you like, soak wood chips in water for 1 hour. Drain.

In a covered grill, arrange medium-hot coals around a drip pan. Pour 1 inch of water into drip pan. If you're using wood chips, sprinkle them onto preheated coals. Test for medium** heat above pan. Place ribs on grill rack over pan.

Lower grill hood and grill about 1-1/2 hours or until ribs are tender, brushing occasionally with applejuice and adding more coals and wood chips as needed. Brush ribs with sauce the last 15 minutes of grilling. Makes 8 servings.

In a large saucepan, combine 1 cup catsup, 1/4 cup apple juice or cider, 1/4 cup apple-cider vinegar, 1/4 cup soy sauce, 3/4 teaspoon garlic powder, and 3/4 teaspoon ground white pepper. Bring to boiling. Stir in 1/3 cup grated peeled apple, 1/4 cup grated onion, and 2 teaspoons grated green pepper. Reduce heat; simmer, uncovered, for 10 to 15 minutes or until thick, stirring often. Makes 1-3/4 cups.

For faster grilling, precook the ribs in enough simmering water to cover for 30 minutes. Drain and let cool slightly. Rub dry mixture over ribs and continue cooking on the grill as directed, except cook for 30 minutes, basting with sauce the last 10 minutes.

To test for medium heat, you should be able to hold your hand over the drip pan at the height of the food for 4 seconds before you have to pull away.