Lemon Pepper Ribs

  • BBQ Type: Grill
  • Fuel: Charcoal
  • Cooking Time: 2 h to 3 h
  • Makes 2 to 4 portions

Ingredients

  • 2 Racks of baby back ribs
  • 3 tbsp - Yellow mustard
  • ½ cup - Hickory or oak wood chips

Lemon Pepper Rub

  • 1 tbsp - Lemon coarse sea salt
  • 1 tbsp - Freshly ground black pepper
  • 1 tsp - Paprika
  • ½ tbsp - Dried thyme
  • ½ tbsp - Minced onions
  • ½ tbsp - Minced garlic
  • 1 tsp - Cayenne pepper flakes
  • 1 tsp - Brown sugar
  • 1 tsp - Mace

Lemon Pepper BBQ Sauce

  • 1 tbsp - Canola oil
  • 2 Garlic cloves, minced
  • 13 oz - Tomato sauce
  • 1 cup - Apple cider vinegar
  • ⅔ cup - Molasses
  • ¼ cup - Honey
  • 1 tbsp - Worcestershire sauce
  • 1 tbsp - Dijon mustard
  • ½ tsp - Liquid smoke
  • 1 tsp - Onion powder
  • 1 tbsp - Freshly ground black pepper
  • Zest and juice from 1 lemon

You will also need

1 Large size aluminum foil pan, filled with water

Preparation

  1. Preheat your grill for indirect cooking; Place an aluminum drip pan filled with water under the grate and pour a chimney of hot coals alongside to separate the two cooking zones;
  2. Mix all Lemon Pepper Rub ingredients in a bowl and set aside;
  3. Using a butter knife and a folded paper towel, remove the membrane under each rack of ribs by inserting the knife between the membrane and one of the bones, use the paper towel to get a better grip on the membrane and remove it completely; Brush the ribs with yellow mustard and season both side with the lemon pepper rub;
  4. Place the ribs on the grill for indirect cooking and toss a handful of wood chips onto hot coals for smoking; Cook for 1h30 to 2h at about 350°F.
  5. Prepare the Lemon Pepper BBQ Sauce while the ribs are cooking; First, sauté the garlic in canola oil until golden brown then add all remaining ingredients and simmer for 20 minutes;
  6. You know the ribs are done when the meat have shrunk of about 1 inch from the bones; Glaze the ribs with lemon pepper bbq sauce and sear over high heat for 1 minutes per side.

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