Lemon Pepper Rubbed Back Ribs

Lemon Pepper Rubbed Back Ribs Slowly grilled pork back ribs rubbed with a lemon-pepper will star at your next summer barbecue.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Dry Rub:

Time Details

    PREP : 10 mins

    COOK : 3 hrs 30 mins

    TOTAL : 1 hr

    SERVING : 4

    YIELD : 4 servings

  • 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.

Per Serving: 2670 calories; protein 147.1g; carbohydrates 19.6g; fat 218g; cholesterol 736.1mg; sodium 3327.4mg. Recipe by BBQ Pit Master, Moe Cason.