Cider-Basted Baby Back Ribs with Lemon Barbecue Sauce

In a small bowl, combine the brown sugar with the paprika, salt, garlic and pepper. Rub the seasonings all over the ribs, cover and refrigerate for at least 4 hours or for up to 8 hours.

Soak the hickory chips in 1 cup of the cider for 30 minutes, then drain. Light a grill and set it up for indirect grilling. If using charcoal, when the fire is medium hot, rake the coals into two piles on opposite sides of the grill. Place a foil drip pan in the center of the grill. If using a gas grill, light the front and rear or outside burners.

Scatter the wood chips over the charcoal. If using a gas grill, place the chips in the smoker box or on a 12-inch square of foil; fold the foil into a 6-inch square and poke 12 holes in the top. Place the package near the flames and heat until smoking. Cover the grill and adjust the vents until the temperature registers 325°.

Pour the remaining 1 cup of apple cider into a spray bottle. Spray both sides of the ribs with the cider. Lightly brush the grate with oil. Set the ribs, bone side down, on the grill directly over the drip pan or between the 2 burners of a gas grill. Cover and cook for 35 minutes, spraying the ribs with cider twice. Turn the ribs and add more hot coals to the fire if needed, letting the coals burn uncovered for about 10 minutes. Cover and grill the ribs until very tender, spraying with cider two more times, about 40 minutes longer. Lightly brush both sides of the ribs with the Lemon Barbecue Sauce and move them directly over the fire. Grill until deeply browned, about 2 minutes per side.

Serve the ribs with the remaining barbecue sauce.