Servings: 4 people
Remove the membrane from the bone side of ribs. Clean and dry the ribs. Season liberally with the spice rub, seal in ziplock back and refrigerate over night.
Prepare smoker for indirect heat using your choice of wood chunks (oak, apple, hickory, etc.)
Smoke bone side down or upright if you have rib racks maintaining temperatures between 225-250 degrees for 3 hours.
Remove and let cool. Spray ribs with apple or orange juice and sprinkle reserved spice mix on the ribs.
Calories: 762kcal | Carbohydrates: 0g | Protein: 64g | Fat: 55g | Saturated Fat: 19g | Cholesterol: 234mg | Sodium: 295mg | Potassium: 840mg | Sugar: 0g | Vitamin A: 75IU | Calcium: 105mg | Iron: 2.6mg