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Jean-François Burman
by Jean-François Burman

Lemon Pepper Ribs


Lemon Pepper Rub

Lemon Pepper BBQ Sauce

You will also need

1 Large size aluminum foil pan, filled with water


  1. Prepare your grill for indirect by placing an aluminum foil pan filled with water on one half of the grill and a chimney of hot coals on the other;
  2. Mix all the Lemon Pepper Rub ingredients together with your fingers to break any lump of brown sugar;
  3. With a butter knife and some paper towels, remove the membrane under each rack of ribs by inserting the knife between the membrane and one of the bone, pull the membrane with paper towels to remove it completely. Glaze the ribs with yellow mustard then sprinkle the rub on both side;
  4. Place the ribs on the grill grate for indirect cooking and toss a handful of hickory or oak wood chips onto hot coals. Cook for 1h30 to 2h at about 350°F.
  5. While the ribs are cooking, prepare the Lemon Pepper BBQ Sauce: First, sauté the garlic in canola oil until golden brown then add all of the remaining ingredients in a saucepan and simmer for 20 minutes;
  6. You know that the ribs are done when the meat have shrunk of about 1 inch from the bones. Before taking the ribs out of the barbecue, glaze with the Lemon Pepper BBQ Sauce and cover for another 10 minutes.

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