How to Make Lemon-Pepper-Rubbed Back Ribs - A Step-by-Step Guide

There's nothing quite like sinking your teeth into a tender, juicy rack of back ribs, especially when they're coated in a zesty lemon-pepper rub. This recipe for Lemon-Pepper-Rubbed Back Ribs is a surefire way to satisfy your cravings for a succulent and flavorful meal that's perfect for any occasion.

Whether you're hosting a summer barbecue, throwing a backyard party, or simply craving some mouthwatering ribs, this recipe is a standout choice. The combination of tangy lemon and punge...

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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
  • 1 tablespoon vegetable oil, or as needed
  • 1 handful hickory or apple wood chips for smoking, soaked in water and drained (Optional)
  • ¾ cup apple juice, in a spray bottle (Optional)

Information

  • Prep Time: 10 mins
  • Cook Time: 3 hrs 30 mins
  • Additional Time: 1 hr
  • Total Time: 4 hrs 40 mins
  • Servings: 4

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

    2670 cal.

    • Total Fat: 218g
    • Saturated Fat: 80g
    • Cholesterol: 736mg
    • Sodium: 3327mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 2g
    • Total Sugars: 16g
    • Protein: 147g
    • Vitamin C: 11mg
    • Calcium: 325mg
    • Iron: 40mg
    • Potassium: 2253mg