Slow-Smoked Pork Spareribs

In a bowl, thoroughly combine kosher salt, brown sugar, paprika, ground black pepper, garlic powder, onion powder, cayenne pepper, and celery seed to create the dry rub. Set aside (5 minutes).

Prepare the ribs by removing any heavy fat deposits. Carefully remove and discard the membrane from the bone side of the ribs. Cut the slabs into portions of 3 to 4 bones each, ensuring an even cut that leaves a generous amount of meat on each portion (20 minutes).

Generously rub the prepared spice mixture into each rib portion, ensuring both sides are thoroughly coated. Once all the spice mixture is used, place the ribs in a resealable plastic bag and refrigerate. Allow them to marinate for at least 4 hours, or preferably overnight, to maximize flavor infusion (4 hours to overnight).

Prepare your smoker by filling the water pan with the quartered apple, orange wedges, lemon wedges, lime wedges, onion wedges, red wine, and water. If a water pan is unavailable, place these ingredients in a metal bowl and set it on the drip tray above the heat source. Smoke the ribs at a consistent temperature between 250 to 300 degrees F (120 to 150 degrees C) until the meat is tender and easily pulls away from the bone. This process typically takes 4 to 6 hours, but may vary depending on your smoker and temperature. Replenish wood chips as needed, following the manufacturer's directions (4 to 6 hours).

Preheat an outdoor grill to medium-low heat and lightly oil the grate to prevent sticking. In a separate bowl, whisk together the ketchup, soy sauce, and lime juice to create the barbecue sauce. Set aside (5 minutes).

Once the ribs are fully smoked, remove them from the smoker and generously brush them with the prepared barbecue sauce. Place the sauced ribs on the preheated grill. Continue grilling, brushing occasionally with more sauce, until the sauce has caramelized and become sticky, infusing deeply into the ribs (15 to 20 minutes).