Charcoal Grill Smoked Spare Ribs

Prep the Meat

1. Place the meat in a large, shallow, non-reactive container (a roasting pan or high rimmed cookie sheet works well). Pour 1 cup apple cider, 1 cup water, and ¼ cup lemon juice over meat. Turn the ribs to coat. Cover and let marinade in the refrigerator for 2-6 hours.
2. Drain the ribs and blot dry with paper towels. Sprinkle 1/3 c of rub over both sides of the ribs. Use your hands to press the rub into the meat. Let stand, covered 1-2 hours.

Soak the Chips

1. Place the wood chips in a bowl and cover with 1/3 c apple cider and 2/3 c water. Let soak for 1 hour. Drain before using.

Start Your Grill

1. A half hour before you want to start cooking, set up your grill for indirect grilling (using a disposable aluminum pan to keep the coals to either side if necessary). Preheat the grill to a low heat, 200-250F. (You should be able to hold your hand 4 inches from the cooking grate for 10 seconds.)
2. When you are ready to cook, arrange 1 ½ c soaked and drained wood chips on the coals. Place your meat on the center of the hot cooking grate, over your drip pan.
3. Cover the grill and smoke for 3-4 hours.

Check and Baste

1. Every half hour to hour, check your grill. Add 4-5 coals and ½ c soaked and drained wood chips to each side. Using a clean spray bottle, spray your meat with apple cider (using about a cup throughout). Check the temperature of your grill and adjust the vents to keep it at medium-low heat.

Enjoy the Goods

1. The ribs are done when the meat has shrunk back from the tips of the bone. Transfer the ribs to a large platter and let stand for a few minutes before serving.