Ingredients
4
4 servings
- •3 tablespoons light brown sugar
- •2 tablespoons sea salt
- •1 tablespoon ground white pepper
- •1 tablespoon onion powder
- •2 teaspoons cayenne pepper
- •1.5 teaspoons dried lemon peel
- •0.5 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
- •0.75 cup apple juice, in a spray bottle
Instructions
- About 1 hour before smoking, combine brown 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 vegetable oil and sprinkle with lemon-pepper rub. Set aside at room temperature for 1 hour.
- Heat a charcoal or gas grill for indirect cooking at 230 to 250 degrees F (110 to 120 degrees C). Add drained wood chips.
- 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. If using a charcoal grill, add about 12 coals every 45 minutes or so to maintain the temperature.
- Remove ribs from the grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 more hours over indirect heat, until very tender. Add more coals as needed to maintain the temperature for a charcoal grill. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutritional Facts
Per 4 servings
- Calories: 2670
- Carbohydrate: 20g
- Fat: 218g
- Fiber: 2g
- Protein: 147g
- Sugar: 16g
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