• 3/4 cup apple juice, in a spray bottle (optional),
  • 3 tsbp light brown sugar,
  • 2 tsbp sea salt,
  • 1 tbsp ground white pepper,
  • 1 tbsp onion powder ,
  • 2 tsp cayenne pepper,
  • 1 1/2 tsp dried lemon peel,
  • 1/2 tsp ground apple pie spice ,
  • 2 racks Smithfield Back Ribs, membrane removed,
  • 1 handful hickory or apple wood chips for smoking, soaked in water and drained (optional),
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MAIN DISH

Lemon Pepper Rubbed Back Ribs

  1. About one hour before smoking, make the dry rub.  Combine 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 a little vegetable oil and sprinkle with lemon pepper rub. Set aside at room temperature for 1 hour.
  2. Heat charcoal or gas grill for indirect cooking at 230oF. to 250oF. Add drained wood chips, if using.
  3. Place the ribs, meaty side down, over a drip pan and cook for 2 hours.  If desired, spray both sides of ribs with apple juice.  Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  4. Remove ribs from grill.  Double-wrap each rack in heavy-duty aluminum foil.  Return wrapped ribs to the grill and cook for 1 ½ to 2 hours more over indirect heat, until very tender.  Add more coals as needed to maintain temperature for a charcoal grill.