LEMON PEPPER RUBBED BACK RIBS

Lemon Pepper Rubbed Back Ribs image

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

Provided by Smithfield(R)

Categories Trusted Brands: Recipes and Tips Smithfield®

Time 4h40m

Yield 4

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 3327.4 mg, Sugar 15.6 g