Instructions

Combine 2 teaspoons chili powder, cumin, seasoning blend, lemon pepper, and garlic powder in a bowl and mix well. Add kosher salt and additional chili powder, if desired, to taste. Store in an airtight container.

Instructions

1. Season both sides of ribs with rub. Place in a container, cover, and refrigerate 6-24 hours. Remove from fridge and let sit at room temperature 30-60 minutes prior to grilling.
2. Place drip pan or in the bottom grill grate. Fill pan 1/3 up with water and 2 cups wood chips or 2 wood chunks.
3. Surround the pan with charcoal, and heat coals until red hot and lightly covered with white ash (225 degrees), and smoky. Place the top grill grate on the grill.
4. Place ribs, bone side down, over the drip pan as far away from the coals as possible.
5. Cover the grill, positioning the vents to maintain apx. 225 degrees. (If your kettle grill does not have a thermometer built-in, put a thermometer into the cover vent and check it occasionally.) Add additional coals and wood if needed to maintain smoke and temperature.
6. Ribs are cooked in 3-4 hours, or when you can pull two of the ribs away from each other. Paint sauce over ribs and continue cooking an additional 10 minutes. Let ribs stand, loosely covered in foil, 15 minutes and serve.