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Lemon Pepper Grilled Back Ribs

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PREP TIME
10 min
COOKING TIME
210 min
TOTAL TIME
280 min
SERVINGS
4 servings
Dinner
Lemon Pepper Grilled Back Ribs
Ingredients
  • 3 tablespoons light brown sugar
  • 2 tablespoons sea salt
  • 1 tablespoon ground white pepper
  • 1 tablespoon onion powder
  • 2 teaspoons cayenne pepper
  • 1 1/2 teaspoons dried lemon peel
  • 1/2 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
  • 3/4 cup apple juice, in a spray bottle
Instructions
1
About an hour prior to smoking, combine brown sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel, and apple pie spice in a small bowl; thoroughly blend the ingredients. Coat both sides of ribs with vegetable oil and sprinkle with lemon-pepper seasoning mixture. Set the ribs aside at room temperature for 1 hour to allow the flavors to penetrate.
2
Preheat a charcoal or gas grill for low-temperature cooking at 230 to 250 degrees Fahrenheit (110 to 120 degrees Celsius). Add drained wood chips to the grill for added smokiness. 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 to enhance the flavor profile. If using a charcoal grill, add approximately 12 coals every 45 minutes or so to maintain the optimal temperature.
3
Remove ribs from the grill. Double-wrap each rack in heavy-duty aluminum foil to retain moisture and heat. Return wrapped ribs to the grill and cook for 1 1/2 to 2 more hours over low-heat conditions, until extremely tender. Add additional coals as necessary to maintain the temperature for a charcoal grill. Verify that an instant-read thermometer inserted into the center of the ribs reaches at least 145 degrees Fahrenheit (63 degrees Celsius).