Place the ribs on a baking sheet. Rub both sides, liberally, with spice rub. Transfer baking sheet to the refrigerator and chill overnight, uncovered.

Remove the ribs from the refrigerator and transfer to a piece of foil 6 inches longer than the rack.

Pinch both sides up and fold over to form a packet. Pinch one end closed.

Whisk together the juice, beer and liquid smoke. Pour the mixture into the open end of the foil packet and pinch closed.

Transfer the ribs to the grill with low heat for 2 hours.

Remove the ribs from the foil and transfer directly to the grill grates. Discard the foil and steaming liquid.

Brush the ribs with barbecue sauce and grill for 5-6 minutes over high heat. Flip the ribs over and brush with the remaining sauce. Grill for 5-6 minutes longer.

Transfer to a serving platter and allow to rest for 10-15 minutes before cutting apart. Serve immediately.