These ribs get the benefit of a lemon pepper accent mixed with complementary seasonings and finished with an apple juice baste. We think they're best hot off the grill without any other seasonings. If you must, serve them with barbecue sauce on the side.

　　

Ingredients

Serves 4 to 6

　　

RUB

1/4 cup white cane sugar

　　2 tablespoons lemon pepper

　　1 tablespoon onion salt

　　2 teaspoons celery salt

　　1 seasoned salt

　　1 tablespoon paprika

　　2 teaspoons Cajun seasoning

　　1 teaspoon freshly ground black pepper

　　1 teaspoon ground coriander

　　1/2 teaspoon citric acid

　　

RIBS

2 slabs spareribs

　　Apple juice, for spraying

　　Barbecue sauce, for serving

　　

Step 1

Heat a cooker to medium to medium-high.

　　

Step 2

Combine all the ingredients for the rub in a small bowl and blend. Rub all over the ribs.

　　

Step 3

Oil the grate and place the ribs on it bone side down over direct heat. Cover and cook for 2 1/2 to 3 1/2 hours, or until pull-apart tender, turning and spraying with apple juice every 10 to 15 minutes.

　　

Step 4

Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce.

　　Reprinted with permission from America's Best Ribs Recipes by Ardie A. Davis and Chef Paul Kirk, © 2012 Andrews McMeel Publishing