- Dry Rub:
- 3 tablespoons light brown sugar
- 2 tablespoons sea salt
- 1 tablespoon ground white pepper
- 1 tablespoon onion powder
- 2 teaspoons cayenne pepper
- 1 1/2 teaspoons dried lemon peel
- 1/2 teaspoon ground apple pie spice
- 2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
- Vegetable oil
- Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
- 3/4 cup apple juice, in a spray bottle (optional)
- 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.
- Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
- 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.
- 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.
04/26/2018
recipepes.com
Lemon Pepper Rubbed Back Ribs, recipe
PT15M
PT1H
5
455 calories