Lemon Pepper Rubbed Back Ribs
TOTAL TIME5 hrs 0 mins
SKILL LEVELAdvanced
SERVINGS2
About this RecipeTender Smithfield ribs, gently seasoned with lemon and cracked pepper, then slow-smoked for rich, balanced flavor.
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Ingredients
Gather Ingredients from the list below 3/4 cup Apple juice, in spray bottle 1 handful Hickory or apple wood chips, soaked and drained 3 tbsps. Light brown sugar 2 tbsps. Sea salt 1 tbsp. Ground white pepper 1 tbsp. Onion powder 2 tsp. Cayenne pepper 1 1/2 tsp. Dried lemon peel 1/2 tsp. Apple pie spice
Gather Ingredients from the list below
Ribs
2 racks, remove membrane Fresh Pork Extra Meaty Back Ribs
Dry Rub
Directions
1.
About one hour before smoking, prepare the dry rub by combining sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel, and apple pie spice in a small bowl; mix well.
2.
Coat both sides of the ribs with a little vegetable oil, then sprinkle them with the lemon pepper rub.
3.
Set the ribs aside at room temperature for 1 hour.
4.
Heat a charcoal or gas grill for indirect cooking, maintaining a temperature between 230ºF and 250ºF.
5.
If using wood chips, soak and drain them, then add them to the grill.
6.
Place the ribs, meaty side down, over a drip pan on the grill and cook for 2 hours.
7.
If desired, spray both sides of the ribs with apple juice during cooking.
8.
For a charcoal grill, add about 12 coals every 45 minutes to maintain the heat.
9.
Remove the ribs from the grill and double-wrap each rack in heavy-duty aluminum foil.
10.
Return the wrapped ribs to the grill and cook for an additional 1½ to 2 hours over indirect heat, until very tender.
11.
Continue adding coals as needed to maintain the temperature if using a charcoal grill.
