Smoked spare ribs in dry marinade

Ingredients:

Ribs

• 4 pork ribs, removed from the loin (about 1 kg each)
• 3/4 cup 5% vinegar
• Juice of 2 lemons

Dry marinade for rubbing

• 3/4 cup garlic powder
• 0.5 tbsp. dried oregano
• 0.5 cups celery seeds, roasted
• 1 cup smoked paprika
• 0.5 tbsp. chili powder
• 3/4 cup ground ancho pepper

Preparation:

1. Soak the applewood chips in water for 15 minutes. Preheat the grill, setting up a grill for indirect heat. If using a gas grill, place the soaked chips in a designated container and place it over the heat source. If using a charcoal grill, spread the wet chips over the coals.
2. Combine vinegar, lemon juice, and 1/4 cup water in a spray bottle. Use this mixture to spray the ribs to keep them moist, tender, and seasoned.
3. Prepare a dry marinade.
   
   In a bowl, combine 1/4 cup salt, 2 tablespoons pepper, garlic powder, oregano, celery seed, paprika, chili powder, and ancho chili. Set aside about a third of the mixture for sprinkling over the finished ribs. Rub the ribs with the remaining dry marinade.
4. Prepare the ribs.
   
   Place the meat on the cooler side of the grill (not direct heat; ribs should smoke slowly).
   
   Cover the grill and smoke for 2 hours and 30 minutes. During this time, spray the meat 2-3 times with a spray bottle. When the ribs are almost done, spray them one last time and sprinkle with the reserved dry marinade to create a delicious crust.