In a small bowl combine paprika, granulated garlic, onion powder, ground black pepper, chili powder, ground cumin, dry mustard, celery salt, cayenne pepper, and salt.
Rub the Smithfield Ribs with the dry rub on both sides. Any leftover dry rub can be stored in a covered jar for up to 2 weeks.
Cover ribs with plastic wrap for 3 - 24 hours. I prefer to let them marinate for 24 hours.
Place an aluminum pan in the center of grill filled with water and the charcoal on either side.
<span class="mceItemHidden" data-mce-bogus="1"><span></span>Place the Smithfield Ribs in the center of the grate over the pan of water.</span>
Check the Smithfield Ribs every half hour and flip.
After 2 hours, the temperature of the ribs should be 180 degrees