Grilled Ribs

Prepare the Ribs: Remove the membrane from the back of the ribs. Season generously with the dry rub (2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon brown sugar, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon salt).

Preheat Grill: Prepare your grill for indirect cooking at 250°F (121°C). If using a charcoal grill, arrange coals on one side. If using a gas grill, turn off burners on one side.

Smoke the Ribs: Place the ribs on the indirect heat side of the grill. Close the lid and cook for 2-2 1/2 hours, or until the internal temperature reaches 190-200°F (88-93°C).

Wrap the Ribs: Remove the ribs from the grill and wrap tightly in aluminum foil with a 1/4 cup of apple juice or beer. Return to the grill and continue cooking for another 1 hour.

Glaze the Ribs: Remove the ribs from the foil and brush generously with your favorite barbecue sauce (approximately 1 cup). Place back on the grill and cook for a final 30 minutes, or until the sauce is sticky and caramelized.

Rest and Serve: Remove the ribs from the grill and let rest for 10 minutes before slicing and serving.