In a mixing bowl, combine all the dry ingredients.

Trim any silver skin from the ribs. Place on a baking sheet, rub the lime juice on both sides. Generously rub the seasoning mix on both sides and edges of the ribs. Place the ribs in a vacuum sealed bag and place in the icebox 6 hours, or overnight.

Remove the ribs from the fridge about 40 minutes before smoking to let them warm close to room temperature.

Clean and preheat the grill to 225 degrees F. I like to use a blend of mesquite and apple woods. Place the ribs on the indirect side of the grill and shut the lid.

Check the grill temperature and smoke about every hour. Add more wood chunks as needed. Cook for at least 6 hours or until the internal temperature of the ribs are 185 degrees F.

Remove the ribs from the grill and double wrap with butcher paper. Continue to cook on the indirect side of the heat for 1 more hour, or until the internal temperature of the ribs is 205 degrees F.

Remove from the smoker and let rest for about15 minutes. Unwrap the ribs and serve.