For a deeper smoky flavor, consider using a combination of hickory and apple wood chips. The apple juice spritzing not only adds moisture but also a subtle sweetness that complements the lemon-pepper rub. Resting the ribs after cooking (about 15 minutes) allows the juices to redistribute, resulting in a more flavorful and tender final product.
Lemon-Pepper-Rubbed Back Ribs
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PREP TIME10 mins
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COOK TIME3 hrs 30 mins
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TOTAL TIME4 hrs 40 mins
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SERVING4 People
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VIEWS9
Succulent pork back ribs, kissed with a bright lemon-pepper rub and slow-smoked to perfection, promising an unforgettable barbecue centerpiece.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol736 mg
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Fiber2 g
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Protein147 g
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Saturated Fat80 g
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Sodium3327 mg
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Sugar16 g
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Fat218 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Rub: In a small bowl, meticulously blend the brown sugar, sea salt, white pepper, onion powder, cayenne pepper, dried lemon peel, and apple pie spice until evenly combined. (5 minutes)
02
StepSeason the Ribs: Lightly coat both sides of the ribs with vegetable oil. Generously sprinkle the lemon-pepper rub over the oiled ribs, ensuring an even coating. Allow the ribs to rest at room temperature, absorbing the flavors. (1 hour)
03
StepPrepare the Grill: Preheat either a charcoal or gas grill for indirect cooking, aiming for a consistent temperature between 230 to 250 degrees F (110 to 120 degrees C). If using wood chips, introduce the drained chips to the heat source to generate smoke. (15 minutes)
04
StepSmoke the Ribs (First Stage): Position the ribs, meaty-side down, on the preheated grill, above a drip pan to prevent flare-ups. Allow them to smoke undisturbed for 2 hours. Periodically spray both sides of the ribs with apple juice to maintain moisture and enhance flavor. For charcoal grills, replenish with approximately 12 coals every 45 minutes to sustain the desired temperature. (2 hours)
05
StepWrap and Continue Smoking: Carefully remove the ribs from the grill. Double-wrap each rack securely in heavy-duty aluminum foil to trap moisture and intensify tenderness. Return the wrapped ribs to the grill, continuing to cook them over indirect heat for an additional 1 1/2 to 2 hours, or until they reach ultimate tenderness. Maintain consistent temperature by adding coals as necessary for charcoal grills. The internal temperature, when measured with an instant-read thermometer, should register at least 145 degrees F (63 degrees C). (1.5-2 hours)
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Darrion Boyer
Jul 1, 2025I followed the recipe exactly, and the ribs turned out fall-off-the-bone tender.
Leda Waelchi
Jun 29, 2025My family devoured these ribs! I'll definitely be making them again.
Jerrod Damore
Jun 29, 2025These are the best ribs I've ever made!
Monroe Bauchzboncak
Jun 28, 2025These ribs were a hit at our barbecue! The lemon-pepper rub is a game-changer.
Hillard Botsford
Jun 27, 2025I love the combination of lemon and pepper with the smoky flavor of the grill.
Briana Emard
Jun 26, 2025The apple juice spritz adds a subtle sweetness that complements the smoky flavor perfectly.
Ida Nienow
Jun 26, 2025The rub is easy to make and gives the ribs a unique and delicious flavor.