• In a large bowl, combine paprika, brown sugar, black pepper, kosher salt, celery salt, garlic powder, dry mustard, cumin, cayenne and onion powder. Mix thoroughly with a whisk.
• Pat ribs dry.
• Apply prepared rub generously to both sides of the ribs, pressing it into the meat.
• Set aside at room temperature for 30 minutes while the smoker or grill comes up to temperature.

Smoker or Charcoal Grill Cooking

• Preheat your smoker to 225°F, using hickory for a punch of smoke or applewood for a sweeter profile. Or made an indirect fire by pushing the charcoal to one side of your grill.
• Place ribs, meat side up, directly on the smoker grates or on grill grates on the side away from the charcoal. Smoke for 3 hours making sure to carefully maintain the 225°F temperature throughout this entire process.
• Spritz the ribs lightly with apple juice every hour to maintain moisture and build bark.
• At the 3-hour mark, wrap ribs in foil and return to smoker or same place on the grill for another 2 hours to tenderize.
• Unwrap ribs, return to the smoker uncovered for the final 1 hour to firm up the bark and deepen the smoke flavor.
• Remove from grill and let rest 5 - 10 minutes.
• Slice between bones and serve dry or with a warm BBQ sauce on the side.

Gas Grill Cooking

• Preheat gas grill to medium heat 350°F with indirect heat setup (Light only one side of the burners, leaving the other off).
• Place ribs, meat side up, on a double layer of heavy-duty foil.
• Add apple juice around the ribs, then seal the foil tightly.
• Transfer wrapped ribs to the unlit side of the grill, close lid, and cook for 2 1/2 hours.
• Remove foil, brush off excess moisture, if needed, and return ribs to grill directly over the flame, meat side down, for 5 - 7 minutes per side to crisp up and char.
• Remove from grill and let rest 5 - 10 minutes.
• Slice between bones and serve dry or with a warm BBQ sauce on the side.