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Stand ribs upright — fit more racks in smoker or grill
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Concentrated lemon — cakes, frostings, glazes, curds
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Stand ribs upright — fit more racks in smoker or grill
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Concentrated lemon — cakes, frostings, glazes, curds
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Season ribs generously with kosher salt and pepper. Place in a shallow baking dish with onion, orange juice, lime juice, oil, and 1/2 cup chopped parsley; toss to coat. Cover and chill at least 3 hours. Let ribs sit at room temperature 1 hour before grilling. Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off). Remove ribs from marinade, scraping off excess, and grill over direct heat, turning occasionally, until charred on all sides, 15-20 minutes. Move ribs to indirect heat and grill, bone side down, until an instant-read thermometer inserted into thickest part registers 130° for medium-rare, 5-10 minutes (cooking past this point will yield tough meat). Transfer to a cutting board and let rest 10 minutes. Cut meat from bone and slice thinly against the grain (this step is key for pleasantly chewy bites); season with sea salt and pepper. Serve topped with lemon zest and parsley leaves. Do ahead: Ribs can be marinated 1 day ahead. Keep chilled.