Lemon Pepper Rubbed Back Ribs

Name: Lemon Pepper Rubbed Back Ribs
Prep time: 10 min
Cook time: 210 min
Total time: 280 min
Ingredients: 3 tablespoons light brown sugar; 2 tablespoons sea salt; 1 tablespoon ground white pepper; 1 tablespoon onion powder; 2 teaspoons cayenne pepper; 1.5 teaspoons dried lemon peel; 0.5 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; 0.75 cup apple juice, in a spray bottle

5.0

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

Recipe by Smithfield®

Updated on August 22, 2022

2

Prep Time:

10 mins

Cook Time:

3 hrs 30 mins

Additional Time:

1 hrs

Total Time:

4 hrs 40 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

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 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 (Optional)

Directions

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.

Tips

Recipe by BBQ Pit Master, Moe Cason.

Nutrition Facts (per serving)

2670	Calories
218g	Fat
20g	Carbs
147g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 2670
% Daily Value *
Total Fat 218g	279%
Saturated Fat 80g	400%
Cholesterol 736mg	245%
Sodium 3327mg	145%
Total Carbohydrate 20g	7%
Dietary Fiber 2g	6%
Total Sugars 16g
Protein 147g
Vitamin C 11mg	55%
Calcium 325mg	25%
Iron 40mg	224%
Potassium 2253mg	48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.