PREPARATIONS 

1. In a small bowl, combine the brown sugar, chili powder, paprika, cumin, mustard powder, and 2 teaspoons salt. Place the ribs in a large roasting pan or resealable plastic bag and rub with the cut edges of the lemon and then the spice mixture. Refrigerate for at least 2 hours or overnight, covered.

2. In the meantime,  prepare your grill.

3. Remove the ribs from the refrigerator 30 minutes before smoking and set them out to come to room temperature. In a spray bottle, combine the apple juice, Worcestershire sauce, and vinegar and shake well until fully combined. 

4. When the grill reaches 250 degrees F, spray the grates lightly with vegetable oil and arrange the ribs, meat-side up, on the colder side of the grill. In a spray bottle, combine the apple juice and water. Close the grill and set aside for 1 hour to smoke.

5. Flip the ribs so they’re meat-side down. Spray the apple juice mixture on the grill, close it, and let it smoke for another hour. Repeat this technique every hour for another 2 hours or until the ribs are dark brown and tender and the meat begins to shrink away from the bones. Before slicing the ribs, remove them from the grill and let them rest for 5 minutes.