Lemon-Pepper-Rubbed Back Ribs

Lemon-pepper-rubbed pork back ribs are slowly grilled to perfection, ensuring they'll be a favorite menu item at your next summer barbecue.

• Preparation Time: 10 mins
• Cooking Time: 3 hr 30 mins
• Total Time: 3 hr 40 mins
• Calories: 2670 Calories

Ingredients

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

Recipe Instructions

Step 1

About 1 hour before smoking, combine brown 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 vegetable oil and sprinkle with lemon-pepper rub. Set aside at room temperature for 1 hour.

Step 2

Heat a charcoal or gas grill for indirect cooking at 230 to 250 degrees F (110 to 120 degrees C). Add drained wood chips.

Step 3

Place ribs, meaty-side down, onto the preheated grill over a drip pan and cook for 2 hours. Spray both sides of ribs with apple juice. If using a charcoal grill, add about 12 coals every 45 minutes or so to maintain the temperature.

Step 4

Remove ribs from the grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 more hours over indirect heat, until very tender. Add more coals as needed to maintain the temperature for a charcoal grill. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).