Sweet Ribs

• 10 lb St. Louis Pork Ribs
• 1/4 cup salt
• 1/4 cup white sugar
• 2 tbsp brown sugar
• 2 tbsp black pepper
• 2 tbsp onion powder
• 1 tbsp garlic powder
• 2 tbsp chili powder
• 1 tbsp paprika
• 1 tbsp ground cumin
• 1 cup apple juice
• 1/4 cup packed brown sugar
• 1/4 cup bbq sauce

1. Cut the lemons in halves.
2. Squeeze and rub on the ribs.
3. Let sit for 5 minutes prior to dry rub.
4. Stir or blend the dry rub ingredients together
5. Rub the spice mix on the ribs on all sides.
6. Wrap in plastic wrap and refrigerate for at least 30 minutes prior to cooking.
7. Preheat grill to 300F Fahrenheit or medium-low.
8. Place meat side down on the grill for 45-60 minutes.
9. Meat can touch but do not stack.
10. Watch closely because flame will grow
11. After first hour, flip to bone side down.
12. Every 30 minutes rub or brush some of the base on both sides of the rib.
13. Ribs will be ready when the meat is pulled back off the bone, and the meat can pass the crack test (meat begins to crack when picked up by tongs in the middle).
14. OPTIONAL: Wrap meat in aluminum foil for 15 minutes to allow the juices to be absorbed into the meat one last time.

salt, white sugar, brown sugar, black pepper, onion, garlic, chili powder, paprika, ground cumin, apple juice, brown sugar, bbq sauce

Taken from cookpad.com/us/recipes/367639-sweet-ribs (may not work)