Name: Lemon Pepper Rubbed Back Ribs
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Light brown sugar - 3 tablespoons; Sea salt - 2 tablespoons; Ground white pepper - 1 tablespoon; Onion Powder - 1 tablespoon; Cayenne pepper - 2 teaspoons; Dried lemon peel - 1 ½ teaspoons; Ground apple pie spice - ½ teaspoon; Smithfield® Extra Tender Pork Back Ribs, membrane removed - 2 racks; Vegetable oil - 2 racks; Handful hickory or apple wood chips for smoking, soaked in water and drained - 1 cup; Apple juice, in a spray bottle (Optional) - ¾ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Pepper Rubbed Back Ribs

1. Light brown sugar - 3 tablespoons

2. Sea salt - 2 tablespoons

3. Ground white pepper - 1 tablespoon

4. Onion Powder - 1 tablespoon

5. Cayenne pepper - 2 teaspoons

6. Dried lemon peel - 1 ½ teaspoons

7. Ground apple pie spice - ½ teaspoon

8. Smithfield® Extra Tender Pork Back Ribs, membrane removed - 2 racks

9. Vegetable oil - 2 racks

10. Handful hickory or apple wood chips for smoking, soaked in water and drained - 1 cup

11. Apple juice, in a spray bottle (Optional) - ¾ cup

How to cook deliciously - Lemon Pepper Rubbed Back Ribs

1. Stage

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. Stage

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

3. Stage

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. Stage

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.