Directions:
Mix all the ingredients, except the last 4 lemons, the 1/4 cup of EVOO and the Cranberry juice in a bowl and stir well. Make a mixture of the 1/4 cup olive oil and cranberry juice, mix well and set aside. Mix again later before applying to the ribs.
Put the ribs in a non-reactive pan, a stainless steel roasting pan is perfect. Work the marinade into both sides of the ribs. John like them covered, so if you need more, make more.
Refrigerate for 4 or 5 hours, then remove and allow to come up to room temperature.
Place ribs in the smoker and cook for 2 hours, then sprinkle the ribs, both sides, with the olive oil, cranberry mixture, and continue smoking for a minimum of 1 1/2 hours, for 3 1/2 hours total.
Just before the ribs are done, grill the 4 sliced lemons cut side down till just starting to char, don't burn. When serving, squeeze the lemons over the ribs.
Enjoy!
