Lemon Pepper Rubbed Back Ribs recipe

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Ingredients

3 tablespoons light brown sugar
2 tablespoons sea salt
1 tablespoon ground white pepper
1 tablespoon onion powder
2 teaspoons cayenne pepper
1 ½ teaspoons dried lemon peel
½ teaspoon ground apple pie spice
2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
Vegetable oil
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
¾ cup apple juice, in a spray bottle

Nutrition Info

2670.4 calories
carbohydrate: 19.6 g
cholesterol: 736.1 mg
fat: 218 g
fiber: 1.6 g
protein: 147.1 g
saturatedFat: 79.9 g
servingSize: -
sodium: 3327.4 mg
sugar: 15.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. About one hour before smoking, make the dry rub. Combine sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel and apple pie spice in small bowl, mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with lemon pepper rub. Set aside at room temperature for 1 hour.

  2. Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.

  3. Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.

  4. Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

Recipe Yield

4 servings

Recipe Note

Slowly grilled pork back ribs rubbed with a lemon-pepper will star at your next summer barbecue.

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