You can never go wrong with these sweet, finger lickin' ribs at your next BBQ.
Trim the ribs by removing excess fat and removing membrane before placing the rib racks in a shallow dish, or cut them in half and place them in a sealable plastic bag. Add apply juice and lemon juice. Place in the refrigerator and allow to marinate for at least 3 hours.
In the meantime, prepare your rub. If you have a spice grinder, you can use it to make the rub a bit finer, and it will stick better to the ribs. If not, just combine them in a mixing bowl.
Remove the pork ribs from the brine, and pat dry with a paper towel. Coat ribs generously with the dry rub on all sides. Wrap in plastic wrap. Place in the fridge at least 4 to 12 hours.
Let the ribs rest at room temperature for 30 - 45 minutes before cooking them. Prepare your grill by cleaning the oil and grates. If your BBQ grill is fitted with a smoking box, fill it with your soaked chips. If you don't have one, prepare a double layer foil packet with the chips inside. Place this above your burners. Place a dripping pan where the ribs will be cooked. The temperature to maintain is 225. Place the ribs bone side down away from the heat on the grill.
While the ribs cook, prepare a glazing sauce, with the brown sugar, apple juice, and bbq sauce of choice. Brush 3-4 times in the last 60 minutes of cooking.
When all cooked, remove the ribs from the grill, and cover in tin-foil for 15 minutes to rest. Once done, brush with the bbq sauce before serving.
Ribs are ready when the meat starts to fall off the bone when you pinch it with your fingers.
If you notice your ribs are starting to dry out, even after spraying with apple juice, cover them in tin foil and resume cooking. This will prevent them from burning and keep them moist.